Eat in Albany

I put a layer of bacon down before putting the sprouts and potatoes on top. Put the chicken on top of that, which I trussed and removed the wishbone from. Put a few pats of good butter on top after rubbing it with olive oil and stuffing it with thyme and garlic.

Pork belly confit – brined for 12 hours then cooked in half duck fat and half lard for 7 hours at 200, finished with hawaiian salt. Brussel Sprouts roasted with olive oil and balsamic. Carrots and parsnips roasted and topped with parsley butter. Collard greens done with a little of the pork belly and some [...]

Two butterflied roast chickens – salt and pepper and a tiny bit of lemon squeezed on once rested.

Coop romaine, homemade caesar dressing, bacon, extra anchovies.

Red Snapper stuffed with thai basil and roasted. Bok Choy was sauteed with garlic and tamari.