Mild, fragrant chilies accompanied by Parilla Pistou & Ashe County Romano
Cabarrus, Gaston, and Ashe Counties
Romanesca Marrow, Sweet Potato Leaves, Potato Fondant, Citrus Nage, and Herb Gremolata
Outer Banks, Gaston, & Cleveland Counties
Lemon Black Pepper Pasta, Perfume Chilies, Baby Spinach, and Herb Butter
Arugula, Whipped Feta, and Habanada Sauce
Flash-fried Calamari with Fresh Herbs, Benne Seeds, Black Lime, and Smoked Chili Aioli
Canestri Shell Pasta with Sweet Peppers, Kale, House Ricotta, and Ham Broth
Seasonal Preparation of the Vegetable Plate with Butternut Squash Puree, The Chef's Farmer's Turnips, Radishes, and Greens.
Fettuccine Noodles, Mushroom Sauce, and Chanterelles
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Photography by Remy Thurston and Nathan Sage