Restaurant Week Summer 2010: What's in your fridge?
As a diner, we only get to see the end result: the perfectly sculpted steak tartare, the perfectionist plating of the local spinach salad with beets and raspberry vinaigrette, the local trout lovingly drenched in brown butter... but where did it all begin?
No, we're not asking if the chicken or the egg came first. But all food has to come from somewhere– and the difference between freshly-picked spinach and refrigerated week-old spinach shows when you put fork to mouth. What better way to see the secrets behind the serving platter than to take a peek inside a chef's inner sanctum: his fridge? With twenty of Charlottesville's most daring restaurants taking the plunge for The Hook's annual Restaurant Week by creating delectable– and affordable!– three-course menus, we wondered: "What's in your fridge?"
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