Spotlight: Evan Campbell
The executive chef at The Franklin Inn and The Stables at Belmont, as well as the forthcoming Stables Market at Libbie Mill, shares a few of his favorites
âIâm a sucker for
spoons. Iâm almost embarrassed to talk about how much I love them. If somebody finds a really cool spoon at the thrift store, thatâs the nicest gift you could get, a well-shaped, easy-to-hold spoon.
âI put
garlic and onion in all my dishes, even if itâs trace amounts. Itâs a base ingredient in so many European cuisines. Ã
âI love
classic diner food â eggs over easy with toast and corned beef and hash. My go-tos are