In France, the term appellation d'origine contrôlée, which is often seen on bottles of wine, translates to “appellation of controlled origin,” and today the term is sometimes applied to agricultural and dairy products, as well as to wine. Well, something similar is going on in West Virginia. At the recent 2009 Cast Iron Cook-Off, sponsored by The Collaborative for the 21st Century Appalachia, 14 competing teams of chefs prepared recipes using products and cookware indigenous to the region. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.