[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”] From Wolf River apple soup to the earthy flavors of sturgeon seared in the juice of Bramley’s Seedling, Andrea Carlson has a knack for finding ways to use apples that overturn traditional notions of apple pie or strudel. This past fall, Carlson’s creations were on offer at the Raincity Grill in Vancouver, British Columbia, Canada. The upscale restaurant, where Carlson is executive chef, offered a fixed-price menu featuring five courses at a cost of $50 (Canadian) […]