Stone
Ground Grits Spoonbread - Chef Maxwell's RestaurantMichael Bermant,
MD
Board Certified by the
American Board of Plastic Surgery
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On the grill
Ingredients ready
Cutting out the grits |
Stone
Ground Grits Spoonbread
with Asiago Cream and Wild Mushrooms '97 Nebbiolo Teo Costa "Batajot" Piedmonte
Asiago Cream base
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Wild Mushrooms
Grits on plate
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