Does it ever seem like the Foodie Nation has gone cuckoo? You know, “Sand-blasted Galician shitake-nuanced gluten-free crostini made from stalactite flour grown on the moon.” What created this multi-layered/cultural obsession with food?, I asked Executive Chef Gregory Rollins, sitting next to me at the high-energy “Got to be NC” Competition Dining Series event we were […]
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