Home > Magazine Archives > Nov. 15, 2012 Issue > Features
Chicken Noodle Soup With Sonoma Chardonnay
Chef Brandon Carter, The Inn at Palmetto Bluff, Bluffton, S.C.
Owen Dugan
Issue: November 15, 2012
This chicken noodle soup dish shared with Wine Spectator evokes memories as much as it creates them. Chef Brandon Carter's thought process here is simple: how can he take something familiar and make it more refined? Homemade broth is a start, and something every cook should make. Foie gras makes it richer. Carter finishes with white truffle, and vegetables are served firmer and more flavorful.
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