Museum Chef Dishes

F&W rounds up the best dishes (think spicy lemongrass chicken and smoked salmon-stuffed puffs) from museums country-wide.
One dish served fresh every day.
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Pulled-Chicken Sandwiches

Classic eastern North Carolina barbecue sauce has a vinegar—not a tomato—base. Amy Tornquist tosses it with pulled chicken instead of the usual pork.

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