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 pours a balsamic reduction mixed with maple syrup, salt and pepper over the waffles and dusts the plate with powdered sugar.
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