Executive chef-owner Chris Santos cooks a seasoned airline chicken breast on a griddle, pressed down by a brick.He makes a waffle batter using half chestnut flour and half all-purpose flour. He adds chestnut pieces and cooks it into round waffles, which he cuts into four pieces.He cuts the breast into four pieces and puts one on each waffle slice. He tops them with cremini mushrooms and cippolini onions that have been sautéed in chestnut butter with parsley, chives and thyme.At tableside he ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?