savor — guide to food & dining on the azalea coast
“Tonight I’m making one with long grain wild rice from
South Carolina, paired with duck, clams and lobster, pulling from
the flavors of the Moors, with some fresh vegetables, peppers,
garlic aioli and a romesco sauce in with the rice like a sofrito.”
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www.wrightsvillebeachmagazine.com WBM
