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Record #:
19419
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Abstract:
Famous Southern chef Bill Smith reflects on growing up in New Bern in the 1950s with a Presbyterian father and a Roman Catholic mother. The churches stood right across the street from each other, and he attended both. His essay features the church suppers at each.
Source:
Our State
(NoCar F 251 S77), Vol. 80 Issue 11, Apr 2013,
p116-118, 120, 122, il, por
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Record #:
43940
Author(s):
Abstract:
Bill Smith, former chef at the celebrated Crook's Corner restaurant in Chapel Hill, retired in 2019. He recounts experiences in a recent revisit to Quebec Canada.
Source:
Garden and Gun
(NoCar AP 2 G247), Vol. 17 Issue 6, December-January 2023/24,
p174-176
Periodical Website
Subject(s):
Record #:
44063
Author(s):
Abstract:
"Remember plucking honeysuckle blossoms off the vine of that single drop of nectar? Every spring, dinner clamored for a Chapel Hill restaurant's honeysuckle sorbet, nearly as fleeting as the real thing and every bit as sweet." In this article Bill Smith share his experience with introducing customers at his restaurant, Crook's Corner, his own concoction for honeysuckle sorbet. His recipe is included.
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