Executive Chef Tucker Yoder of the Clifteon Inn.
Tucker Yoder, Executive Chef at the Clifton Inn, is pictured here with Seared Scallops with Caramelized Cauliflower, Shiso, Fermented Ramps and Bulrush. Get the recipe here!
- Recipe: Barley Risotto with Confit Hazelnuts and Crispy Maittake Mushrooms, from the Clifton Inn, Charlottesville, Va.
- Recipe: Cumin Scented Carrot soup with Golden Raisin Chutney, from the Clifton Inn, Charlottesville, Va.
- Recipe: Grilled Butternut Squash Hors d'oeuvre with Brown Butter Powder, Sherry Vinegar and Sage, from the Clifton Inn, Charlottesville, Va.
- Recipe: Quinoa and Sorghum Pudding, from the Clifton Inn, Charlottesville, Va.
- Recipe: Ricotta Gnocchi , from the Clifton Inn, Charlottesville, Va.
- Recipe: Seared Scallops with Caramelized Cauliflower, Shiso, Fermented Ramps and Bulrush, from the Clifton Inn, Charlottesville, Va.
- Recipe: Chestnut Cream Soup with Shaved Gala Apples and Toasted Sunflower Seeds, from the Old Edwards Inn, Highlands, N.C.