next course- 3/20/2010

polyface farms chicken breast wrapped in homemade chicken sausage (25% pork), amfog oyster mushrooms, buttermilk biscuit (local buttermilk! still had little chunks of butter floating in it, so delicious!), whipped virginia maple syrup, roast chicken reduction sauce with a touch of whole grain mustard.

the method for the chicken was shared with me by the chef’s at mccrady’s restaurant in charleston, sc, a very big THANK YOU to them… the sharing of one’s ideas is one of the greatest gifts we can bestow on our fellow cooks, and it is a blessing to have experienced this seemingly “open recipe book” policy employed  by chef sean brock and his staff. i am inspired every day just thinking about it. you guys kick ass.

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Published in: on March 29, 2010 at 10:53 am  Leave a Comment  

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