In the Kitchen: Local Dish

by | Apr 8, 2009

In this week’s edition of In the Kitchen, WRAL reporter Valonda Calloway teams up with John Toler, chef and owner of Bloomsbury Bistro. Located in Raleigh at Five Points, Chef Toler’s restaurant frequently uses locally grown N.C. products in its recipes, and here he creates a sweet potato dish that can be a dessert or side. You can find a printable version of Chef Toler’s Roasted Sweet Potato Crunch with Vanilla Bean Chantilli near the bottom of our Got to Be Good Cookin’ site.

Speaking of sweet potatoes, here’s some trivia for you: The sweet potato was officially designated the State Vegetable by the N.C. General Assembly of 1995 (Session Laws, 1995, c. 521) after students at a Wilson County school petitioned for it.