Jacob Sessoms of Table in Asheville, North Carolina, Is Inspired by the Farm Egg at Chicago’s North Pond
"I think what opened my mind up when I ate it was, most importantly, that I could start making my own English muffins."
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Holeman & Finch Chef Linton Hopkins Adores the Speck With Porcini and Egg at Table in Asheville
"The egg was charged in a canister and piped out. You had these little blob dollops that were like a hollandaise, almost."
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