Dynamic duo: Chad and Amber Burns complement each other in kitchen

Nation's Restaurant News, Sept 8, 2003 by Ron Ruggless

What do you want the customer to notice?

Chad: We want each and every plate to explode with flavors.

Amber: Our menu covers a lot of area: light desert-sage-pesto-stuffed chicken, trout is also a big seller as well as venison and smoked rabbit tenderloin. Chorizo-stuffed pork is also popular.

CHEF'S TIPS

* Before starting a recipe read it through from bottom to too. You will know what the finished product is supposed to be as well as perhaps be able to save time by combining steps.

* When grilling red meats, season with a mixture of a third each of salt, pepper and sugar, The sugar adds a dimension of caramelization to the meat as it is grilled.

COPYRIGHT 2003 Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited without permission.
COPYRIGHT 2008 Gale, Cengage Learning

 

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