On board with 18 Seaboard
Published: Wed, Apr. 11, 2007 12:30AM
Modified Wed, Apr. 11, 2007 05:35AM
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closeI recently ate at 18 Seaboard and absolutely loved the food. There were four of us and everyone was thrilled by their meals. We have gone back several times and tried something new every time and loved everything. We especially loved the Black Pepper "Handkerchief" Pasta with Braised Short Ribs and the Goat Cheese Fondue. Could you please try to get the recipes for us?
-- M.F., Raleigh
Jason Smith, owner/chef of 18 Seaboard (18 Seaboard Ave., Raleigh; 861-4318; www.18 seaboard.com), is happy to oblige. He notes that the "Handkerchief" Pasta recipe (so named for the shape of the pasta) is rather involved and requires a pasta machine, but the dish is otherwise not especially difficult. Goat Cheese Fondue, on the other hand, is the essence of simplicity.
More Specialty of the House
Specialty of the House gets recipes foar local restaurant dishes. Send requests, including your city, to Specialty of the House, c/o The News & Observer or e-mail ggcox@bellsouth.net. Find past columns and recipes at www.newsobserver.com, search for specialty.
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