ALL-NATURAL CHICKEN COOKED IN A POT WITH HAY SAUCE
BOULEY – Chef David Bouley CHICKEN One 4 to 4 1/2 pound chicken 1 tablespoon sea salt 2 teaspoons fresh ground white pepper 3…
THE KIP
Blue Hill – Chef Dan Barber 1 1/2 ounces applewood-smoked McKenzie Rye Whiskey 1 ounce sweet vermouth (we use our Blue hill Sweet Vermouth,…
STRAWBERRY GAZPACHO WITH BASIL, BLACK PEPPER, OLIVE OIL, AND GUANCIALE
ELEVEN MADISON PARK – Chef Daniel Humm GAZPACHO 1 tablespoon plus 1/2 cup extra-virgin olive oil 2 cloves garlic, crushed but kept whole 1…