In the Kitchen: Local Dish

In this week’s edition of In the Kitchen, WRAL reporter Valonda Calloway teams up with Spencer Carter, a chef at the Peak City Grill & Bar in downtown Apex, to make Pecan Crusted Ahi Tuna. After graduating from the Art Institute of Charlotte in 2005, Chef Carter came to Apex from a job as executive chef at Virginia Beach’s Broad Bay Country Club. He cooks modern American cuisine with a Southern twist, and uses local ingredients in the restaurant’s seasonal menu.

In the video, Valonda and Chef Carter use local collards and shallots to create an interesting twist on the egg roll. You can find the recipe for this dish at the Got to Be Good Cookin’ site and the fresh, local ingredients at your local farmers market or farm. Peak City Grill & Bar also has two other menu items made with local produce available for April and May. Check them out in the gallery below, and let us know if you try out any of these dishes.

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