CHARLOTTE, N.C. (QC Life) - A local chef came by the QC Kitchen to prepare a delicious roasted dish that truly hit the spot.
Chef Dustin Hildebrandt, executive chef at Hestia in Ballantyne, cooked us a roasted duck breast, made with coconut sweet potato mash, gochujang raspberry gastrique, and gilled broccolini. He also made us Hestia’s seasonal crème brule made with a cranberry sauce, and topped with sugared cranberries and toasted oats.
Hestia, which is part sophisticated rooftop bar and part cutting-edge fusion restaurant, offers panoramic views of the Queen City from atop the AC Hotel in Ballantyne.
To see how the dishes turned out, and to hear more about the unique restaurant, be sure to watch our full segment above.
Related: Taking a look around ‘Gingerbread Lane’ at the Ballantyne Hotel
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