We bet you’re having a barbecue this weekend. And knowing our Dishers, it’s not going to be just any ol’ cue. It’s going to be on-trend. It’s going to be local and organic. You are food snobs like us, we get it. Here’s another dish to add to your menu: Nana chef Anthony Bombaci’s coleslaw. He recommends topping sliders with it, which sounds like a pretty good call to us.
# Chef Bombaci’s Coleslaw:
# 2.5 pounds Napa cabbage, sliced thin
# 1 cup mayonnaise
# 1.5 pounds shredded carrot
# 1 cups half-and-half
# 1/4 cup cider vinegar
# 2 oz granulated sugar
# 1 1/2 tsp salt
# 1/2 teaspoon white pepper
# Mix Sour Cream, Half and Half, Cider Vinegar, & Sugar.Add to cabbage and carrots and toss lightly. Season with Salt and White Pepper.
Enjoy. And if you’re bored tonight, check out Nana’s Friday Night Flights. From 6–8pm, you get three wines with some snacks for $20. Call 214-761-7470 for reservations.
