The raw bar was going up — dungeness crab, P and J oysters of course…
The first time I ever had ‘sweet’ chicken was at “N’awlins” at the Horseshoe in Tunica, where John Besh was ‘Executive Consulting Chef’ and I had the ‘sugar lacquered chicken‘ — and I wonder why it is I ordered this kind of thing again, because I wasn’t really enamored with the idea of something savory with what turned out to be such a cloying coating. Maybe it’s just the chicken thing, because barbecue with a sweet barbecue sauce is okay. In any case, this was just alright. One other thing on the menu: his pain perdu that uses challah with mascarpone and Allan Benton’s bacon.
Here’s the clip for John’s new-ish book, Cooking from the Heart:
Last week, the International Association of Cooking Professionals (IACP) announced their 2014 Cookbook Awards finalists, and this was one of them. The winners will be announced on March 15.
One of the recipes from the book, Apple and Pear Tart with Walnuts, is here.