- Off the Menu
- Melicia Phillips
- 27 August 2019 Melicia Phillips
On The Menu At Chanterelle, New York S Dazzling Four Star Restaurant, Expect To Find Foie Gras, Ethereal Sauces, And Its Signature Dish, A Sublime Seafood Sausage But Off The Menu, Chanterelle Presents A Different Face Every Day At 4 45, A Long Table Is Set And The Restaurant Family Sits Down To Dinner And What They Eat Are The Delicious Peasant And Bourgeois Dishes That Have Made Families Happy Forever, And Thrive In The Home Kitchen.In Off The Menu, Chanterelle S Chef David Waltuck Marries The Superb Culinary Insights And Techniques Befitting One Of America S Best Chefs Gourmet With 200 Recipes For The Delectable Stews, Pasta Dishes, Roasts, Curries, One Pot Meals, And Blue Plate Specials That Have Sustained His Family And Staff For The Past 20 Years Outstanding Yet Easy To Make, Here Are Dishes For Home Cooking And Entertaining Alike, Including Fish Fillets With Garlic And Ginger, Sauteed Pork Chops With Sauce Charcuterie, Venison Chili With Red Beans, And The Most Requested Dish Of All, David S Famous Fried Chicken With Creamed Spinach And Herbed Biscuits Tips Throughout Put Cooks In The Hands Of A Four Star Teacher, From The Best Way To Boil A Potato Uncut And In Its Jacket To Shaping A Hot, Oven Fresh Tuile Into A Sophisticated Dessert Cup.
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