Chef Brendan Cox styles a North Carolina Vermillion snapper with vegetables from the winter garden, pickled shallots and rosemary at Oakleaf in Pittsboro.
Chef Brendan Cox styles a North Carolina Vermillion snapper with vegetables from the winter garden, pickled shallots and rosemary at Oakleaf in Pittsboro. JULI LEONARD jleonard@newsobserver.com
Chef Brendan Cox styles a North Carolina Vermillion snapper with vegetables from the winter garden, pickled shallots and rosemary at Oakleaf in Pittsboro. JULI LEONARD jleonard@newsobserver.com