salmon culinary
Sunday, 8. August 2010
When chef Jim Kennedy opened Dudley’s Farmhouse Grille in 2007, he set out to create a restaurant where locals could come and enjoy the freshest fare possible. “I envisioned going back to how I was trained to cook. You bought everything fresh. You went to local farmers,” Kennedy explains. And this is exactly what he does. Kennedy is a regular at the local farmer’s market and keeps an herb garden right outside the restaurant. The basil in Kennedy’s caprese salad appetizer–oversized, intensely fragrant basil–comes from this garden. And he won’t let you leave without trying his wife’s homemade crème brûlé made with local eggs. Other items, such as the Southern-style grilled alligator entrée special, have traveled a little farther to make it onto the Dudley’s menu, however. Read more
