For poultry, the sky’s the limit

January 25, 2017

Girard Craft | Sardella

Spice roasted chicken with charred Brussels sprouts and preserved lemon at Sardella has a smoky depth of flavor that Chef Girard Craft has created not with a spice rub, but with a spice brine and a spice butter. The flavor-packed butter is made with dried Guajillo and New Mexico chiles, caraway and coriander seeds, cumin, fresh mint, olive oil, lemon juice, kosher salt and garlic.

Devon Quinn | Eden
What’s good for the duck is good for the diner? That’s the philosophy behind a few menu items at Eden, including this braised duck lasagna