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Henderson had no formal training in cooking, and has never worked under any other chef. In 1992 Henderson and his wife, Margot, opened the French House Dining Room at Soho's French House pub before he left to open the St. John restaurant in 1994. [7] The menu at St. John changes daily, but almost always includes roast bone marrow and parsley salad.
Under Henderson's guidance as head chef, St. John has specialised in "nose to tail eating", with a devotion to offal and other cuts of meat rarely seen in restaurants, often reclaiming traditional British recipes. Typical dishes include pigs' ears, ducks' hearts, trotters, pigs' tails, bone marrow and, when in season, squirrel. As a result, St ...
Fergus Henderson - roast bone marrow with parsley salad [5] Daniel Boulud - Crisp paupiettes of sea bass in Barolo sauce [6] The Waldorf-Astoria Hotel, New York City - Waldorf salad [7] Hotel Tatin, Lamotte-Beuvron, France - Tarte Tatin [8]
Garbage plates, combining macaroni salad, meat sauce and other intriguing toppings, are a popular menu item in Rochester, New York. The owner of local restaurant Dogtown says they're in high demand.
Sale Staples. Groceries are eating up more than just your time — about $270 per week for the average American household.That’s $1,080 a month or a gut-punching $14,051 a year.
That’s why you should store greens and salads away from bananas, apples, tomatoes, ... 25 of the very best deals from Nordstrom's Half-Yearly Sale: Rothy's, Le Creuset, Hoka and more. AOL.
The Whole Beast: Nose to Tail Eating is a 2004 book by Fergus Henderson that deals with how to cook every part of a pig, including parts rarely used in western cuisine, such as offal. It was originally released as Nose to Tail Eating: A Kind of British Cooking in England in 1999, but was updated and revamped to be more comprehensive for the ...
In the spirit of the holiday, Andy Behrens digs deep to find Thanksgiving side dish comps for six NFL players.