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QOScratch-made 90 WBM Stuffing What goes better with carbs than more carbs? Now that there are so many types of gluten-free bread avail-able, stuffing can still remain a staple on the holiday table. With a background in Low Country cuisine, Chef Dean Neff of downtown Wilmington’s newest hot spot, PinPoint Restaurant, knows how to put a Southern spin on things. He starts with scratch-made cornbread and mingles this masterpiece with oniony leeks and lots of fresh herbs. For a vegan-less group, opt for the butter as it’s the most traditional route. For those dairy-free folks, olive oil does the trick. PinPoint is on point when it comes to piling on the bold flavors, so Neff isn’t done yet. His stuffing suggestions include aromatic additions like dried apricots and toasted chestnuts. For an over-the-top eruption of flavors, blend in pimento cheese and prepare for a stand-ing ovation from guests. november 2015 Thanks to vast product assortments and these four chefs’ imaginative minds, there’s a plate to please every palate.


2015-11
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