Behind the Scenes of Restaurant Week: Market at Main - WSET.com - ABC13

Behind the Scenes of Restaurant Week: Market at Main

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Chef Rod Nowlan at Market at Main in downtown Lynchburg shows us how to make fried green tomatoes, available on the restaurant week menu.

Directions:

Cut green tomato slices about 1/4" thick

Dip slices in egg and milk wash

Coat with seasoned flour

Deep fry until crisp

Served with a mustard based house made Remoulade sauce

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