SUMMARY: Chef Katie Dixon presents a farm-to-table dish called “The Dillon” at Birdie's Cafe in Hattiesburg, Mississippi, using locally grown Blue King mushrooms. The dish includes a quinoa cake topped with Swiss cheese and an egg, served with sautéed red peppers, spinach, and mushrooms. The recipe involves seasoning the ingredients with salt, pepper, and garlic, and cooking them in olive oil. The dish celebrates the flavors of locally sourced produce and encourages trying new vegetables. Viewers are invited to recreate the recipe at home or visit the cafe. The Dillon recipe can be found on WDAM.com's farm-to-table section.

Farm to Table: The Dillon

For more Local News from WDAM: https://www.wdam.com/
For more YouTube Content: https://www.youtube.com/channel/UCWfJwXqRUHTOpFXiYdRvcCg

Source