Recently at Herons in the Umstead Hotel I had prawns with grape tomatoes and grit croutons, which was one of the best meals I've had lately. Wonder if there is a chance they would divulge the recipe? -- P.S., Raleigh
Just back from a trip to New York, where he cooked a special "Best Hotel Chefs of America" dinner at the James Beard House, executive chef Phil Evans is happy to oblige. If the recipe looks a little daunting, rest assured that the results are worth the effort.
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