Jean-Pierre Marechal (shown at left), executive chef at Savannah Red in the Charlotte Marriott City Center, cooked at the James Beard House in August. His menu included brandy-scented lobster cobbler with chive-basil phyllo cups; chive cornbread with kudzu jelly butter; duck confit with savory waffle and maple-orange gastrique (shown here), caramel-braised Kurobuta pork belly with Anson Mills grit fries and flash-roasted N.C. vegetables, and peach-Krispy Kreme bread pudding with macerated local peaches and cognac-chantilly cream. Savannah Red is at 100 W. Trade St.; 704-358-6524.
Tuesday, September 8, 2009
Posted by Helen Schwab at 1:55 PM