Ashley Miles ’10: The Search for the Perfect Brunch
During the week, Miles works in pharmaceuticals, but her weekends are spent exploring the culinary options offered by the Raleigh-Durham-Chapel Hill restaurant scene, sampling cocktails, and interviewing chefs.
“I have to start by saying that I am a butter-worshipping, bake-every-weekend, and make-all-my-friends-fat kind of baker. As such, I am annoyingly picky when it comes to baked goods.”
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