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"You can't get it anywhere else. It's
braised and cooked for four hours. It's
fork tender, falls right off the bone."
Will you share a recipe? "Scallops
are one of my favorite things to cook,
especially the ones we have at Sherefé,"
Somar said. "ey're huge; people's
reactions to seeing that plate makes
the occasional burn well worth it." See
Somar's recipe for scallops and risotto
at CityViewNC.com.
Mary Saucier
Owner and head cook at MaryBill's
Café, 801 Elm St., Fayetteville
What to expect at MaryBill's:
is breakfast-and-lunch café serves
traditional home-cooked American
food, from omelets to sandwiches to
entrees to pies. MaryBill's is tucked
away in the Elm Street annex of Eutaw
Village shopping center.
A little about her history in the
kitchen: Saucier got her love for
cooking from her mother.
"She taught me a whole lot when I
was young," she said. "You had to learn
on your own and I watched my mom a
lot when I was there and she definitely
informed me when I did something
wrong. She was very vocal. Today,
cooking for me is my passion. I love it."
Saucier spent 27 years working for a
chain restaurant in Cross Creek Mall.
Aer it closed, she opened Mary-Do's
Deli on Skibo Road and ran it for about
a decade before retiring.
"But I couldn't stay away," she said.
She opened MaryBill's with Billy
Parker 10 years ago and became full
owner in 2011. "I love what I do," she
said.
Saucier, a native of Montana,
said her restaurant's food has a
southern flair even though she's not a
southerner.
"Everything is homemade,
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