I’ve lived in New England for almost two decades, but for
years, I made my home in Columbus, Ohio, where I headed up a large cooking
school. Recently, to promote Sunday Roasts I returned to this
friendly Midwestern city.
My host and longtime assistant, Emily, organized a small
dinner at her house and planned a fabulous menu with others who had taught at
my school. From my first sip of a delectable sweet potato soup to my last bite
of sticky toffee pudding, I was in heaven. Bourbon-marinated and barbecued pork
tenderloins set atop roasted root vegetables were a stellar entrée, but it was
the salad that won the most raves.
