Tastes like . . .


This week’s diners are about to become participants in a study in the versatility of poultry. We’re preparing our favorite chicken dishes, using some time tested techniques as well as a few new ones that we’ve picked up along the way.

I’m most excited for the chicken and dumplings course, we’re of course making our own stock and using a pâte à choux dough to make a nice little drop dumpling.

The bird is brining, the mirepoix is in the fridge and we’re looking forward to another fun meal! Have yourself a little peek at the menu below: