October 28, 2015
Vegetables are used “root to stems” so Keith Cabot shaves off small broccoli florets to use as garnish on the Brassica salad.
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Meet the Chef: Alexandria's Evening Star Cafe
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"Smell the nutty aroma of the brown butter." Foam quickly bubbles up the sides of the saucepan as Keith Cabot, executive chef at Evening Star Cafe on Mount Vernon, adds the cold liquid to the caramelized hot butter cooked on high heat.
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