March 22, 2016
Terri Carr teaches a class in her Potomac kitchen.
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Local cooking school offers classes in preparing elegant and seasonal meals.
Creamy gruyere cheese flows through a box grater followed by long shards of russet potatoes. Both are piled on a platter. The potatoes gain a deep crunch after sizzling in hot oil, the cheese melts on top of the potato crust and the concoction is topped with grassy, deeply green asparagus. Such is the beginning of an asparagus frittata at Terri's Table.