September 28, 2008
We’ve been enjoying new executive chef Craig Hetherington’s playful, yet sophisticated menu items at the newly revamped TASTE Restaurant and Lounge. Here’s his take on the classic ice cream soda, which he makes with sassafras ice cream and vanilla soda (!), and serves with a pair of warm vanilla cookies. Mmmmm. . .
And just for more fun, here’s the chef’s St. Jude Albacore Tuna, beautifully deconstructed into its three main elements. . .tuna on a bed of green-olive pesto, Israeli couscous, and baby greens. Healthful, yet hearty.