Nov 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.