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Editor's Notebook: The food beat | The NC Triad's altweekly
It was a tough call to make: a perfect panna cotta with a ricotta base, some gastrique action and an ingenious ham cookie, or the Old World crumbcake, hard as a true shortbread, with ricotta cheesecake ice cream and hickory-smoked syrup. I try not to rely too heavily on the desserts at Competition Dining dinners, …