CHARLOTTE, N.C. (QC Life) - Today is ‘National Something on a Stick Day,’ which means that we have to indulge in something on a stick.
Supperland executive chef Chris Rogienski stopped by the QC Kitchen to help whip something up.
On the menu for today’s occasion was skewered wedge, made with iceberg lettuce, tomato and a buttermilk-chive dressing.
Watch our segment above to see how the dish turned out!
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