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Tuesday, June 22, 2010

Dish of the week


Speaking of Farmstead 303 (see post below), this dish of roasted duck breast keeps returning to mind. At $24, it's the most expensive item on the menu but worth every penny and one of the best things I've eaten during the last few weeks.

The fatty exterior of the breast is thick with salt, which stings a bit on first taste, and then the flavor of the succulent bird floods the mouth. It's served over a kind of witty take on hoppin' john, made with risotto instead of rice, alongside a serving of bracingly sharp and sweet corn relish.

Every ingredient on Stewart's menu appears to be locally sourced. A chalkboard in the main dining room lists the suppliers. The freshness makes a huge difference in dishes like our appetizers one evening — cornmeal-dusted and fried whole okra and a cucumber gazpacho afloat with grilled Georgia shrimp, diced watermelon and a fiery bit of jalapeno.

(Photos by Cliff Bostock)

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