Chef Doug returns home with his family and his philosophy for scratch cooking using only the freshest ingredients that began in Pennsylvania Dutch country, continued for years around Corolla and then in Raleigh at the State Farmer’s Market.
A Wonderful Lunch 10/16/2010 Reviewer: Carol from Pamlico County, NC USA
Not only did I have the best oysters I ever ate (appetizer) but Chef Doug fixed me a special request dish of lump crab meat sauteed in butter with his own special seasoning which was delicious.
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