Fall is just around the corner and, as much as I enjoy the ingredients of Summer, it’s nice to move back into the rich and complex flavors that smoking and braising offer. This dish was inspired by a dish by Chef Brian Campbell of Johnson and Wales University here in Charlotte, and was featured on our Chef’s Table last week.  It features cured and smoked … Continue reading Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp