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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 “I’m a sucker for spoons. I’m almost embarrassed to talk about how much I love them. If somebody finds a really cool spoon at the thrift store, that’s the nicest gift you could get, a well-shaped, easy-to-hold spoon. “I put garlic and onion in all my dishes, even if it’s trace amounts. It’s a base ingredient in so many European cuisines. × “I love classic diner food — eggs over easy with toast and corned beef and hash. My go-tos are

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