Cornmeal Fried Oysters with a Salad of Organic Greens and Lemon-Caper Aioli

Check out the related video story: The Vision: A Sustainable Restaurant Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in […]