Duck-Fat-Roasted Brussels Sprouts with Sun-Dried Cherries & Candied Pecans


The owner and head chef of Michael Grant Gastronomy in Louisville, Christopher Stallard graduated summa cum laude from Johnson & Wales University in Charleston, South Carolina, with degrees in culinary arts and food service. He has served as chef at numerous fine dining establishments across the Southeast, including The Orangery, Little Star Restaurant and Bistro by the Tracks in Knoxville, Tennessee, and Chai’s Lounge and Tristan in Charleston, South Carolina. He also was a culinary instructor at The Art Institute of Charleston and was recognized as faculty member of the year there in 2010.

Leave a Reply

Your email address will not be published. Required fields are marked *