That all looks terrific, especially that gnocchi. Sardinian?
Yep, Sardinian goat cheese gnocchi. Yum
I went to the NRA show in Chicago over the weekend (not that NRA).
The National Restaurant Association 100th anniversary show at McCormick Place. It is a huge trade show for foods, tools and anything else related to the business. The guest chef at the booth I was visiting is Paul Kahan, a master chef from Chicago making plant-based Chorizo tacos that were tremendous. These tacos are featured at the BigStar restaurants in Chicago… I love that name.
Here’s his profile picture from the materials:
Seems like a cool dude.
exile–need to try something besides yogurt in our sous vide. Maybe minus the blowtorch.
Can’t really go wrong with chicken breast for something simple, chuck a bit of butter, pepper and rosemary in with it, then about an hour at 149f