The SCAN event at the Bull & Bear Club Saturday evening was a ritzy affair, and true to today's food scene, the chefs were rock stars for the night
Jimmy Sneed did not disappoint- he had the crowd in the palm of his hand as he demonstrated the complexities (cream and red peppers) of his signature Sweet Red Pepper Soup with fresh crabmeat- I was not excited about it beforehand, but it stood the test of time and made me a bit nostalgic for the Frog and the Redneck. He also educated the crowd on the virtues of real salt.
Next up was David Everette, of Williamsburg's Blue Talon Bistro. He stretched the salad course as far as it could go with