Downtown Greenville: Overcast, fog, 48.2 °F
|
Asparagus and Morel Bread Pudding Recipe courtesy of Deborah Madison, Local Flavors, and reprinted in Animal, Vegetable, Miracle by Barbara Kingsolver |
|
 |
Vegetable Chili |
 |
Ribault’s Triple Chocolate Trifle |
 |
Homemade Aquavit |
| Hot Chocolate recipe from the Angelina Café in Paris, which opened in 1903 | |
| Mayan Hot Chocolate | |
|
Italian Hot Chocolate (Cioccolato Caldo) Italy is famous for their cioccolato caldo, especially during the fall and winter months. |
|
 |
Decadent Hot Chocolate Recipe from the Inn at Little Washington, Washington D.C. |
 |
Duckquailin Stuffed whole duck, squab, and quail with golden raisins, toasted walnuts, and Dijon-mushroom gravy (courtesy of Chef Anthony Gray) |
 |
Baked Fresh Ham with Oloroso Sherry and Orange Marmalade Glaze (Courtesy of Chef Elizabeth Minetta Bardsley) |
 |
Caramelized Fennel with Almond-glazed Brussels Sprouts and Parisian Sweet Potato (Courtesy of chefs Mike Granata, Steven Devereaux Greene, and Spencer Thompson) |
 |
Pumpkin Soup (courtesy of Chef John Malik) |
 |
Beet Salad with Champagne Vinaigrette (courtesy of Chef John Malik) |
 |
Plymouth Rockefeller (courtesy of Chef Jason McCarthy)
|
 |
Carolina Gold Rice Pudding with Caramelized Apples and Spiced White Chocolate Whipped Cream Courtesy of Chef Jason Scholtz |
Our guide to eating and drinking in the Upstate
