Andrew Millsap, a chef at Broad Street Grille, displays the Pork Tasting, which includes Pork Tenderloin with Apple Fennel Puree and Crispy Pork Belly with Pork Confit Parsnip Hash.
Andrew Millsap, a chef at Broad Street Grille, displays the Pork Tasting, which includes Pork Tenderloin with Apple Fennel Puree and Crispy Pork Belly with Pork Confit Parsnip Hash.
Photo by Ashlee Culverhouse /Chattanooga Times Free Press .
published Tuesday, April 24th, 2012
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Andrew Millsap said he learned his cooking proficiency at his grandmother's side.

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