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Tomato Vidalia Gratin from Biltmore Estate’s Deer Park Restaurant by Ex Chef Angela Guiffrida

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Tomato Vidalia Gratin from Biltmore Estate’s Deer Park Restaurant by Ex Chef Angela Guiffrida

Originally posted on whereandwhatintheworld.com

by Maralyn Hill

Since I interviewed Executive Chef Angela Guiffrida’s, her name has changed but not her looks.

Instead of re-entering all the details of this recipe, I’ve scanned the recipe for the Tomato Vidalia Gratin Pie that was featured in my Dishing with Carolina Chef’s TV show and column for Time-Warner Cable.

This is such a delicious brunch or lunch dish, I wanted to share it.

Deepark Restaurant on Biltmore Estate is known for its wonderful seasonal luncheon buffet and private dinner functions. Virginia born Executive Chef Angela is the one who brings everything together.

An Asian study major in college, Angela had no idea she would pursue cooking. She said, ” I cooked for 10 years before I really went to culinary school. I received my degree in Culinaary Arts from Johnson & Wales University when it was located in Charleston, SC.”

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