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Wine Spectator 2022 “Restaurant Award of Excellence” Winner

Separating egg white from the yolk is a skill required for some of the South’s favorite foods: Airy angel food cakes, delicate meringues, and celebratory eggs Benedict and hollandaise require home cooks to know how to separate egg yolks from egg whites—which is why so many steer away from them when it comes time to plan a menu…

Read the full article at WineSpectator.com • August 2022

Wine Spectator