published Thursday, June 18th, 2009

Video: The Chef

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by Nathan Gayle
  • The Chef
    The Chef
    Lincoln Meredith with Northshore Grille demonstrates how to prepare pan seared Picketts farm raised trout with a seafood risotto tomato beurre blanc.
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lovesfood said...

This guy knows his stuff. I've tasted his creations before. They are great. Can't wait to get back to Chattanooga and see what he has next.

October 4, 2009 at 7:50 a.m.
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