Menu No 2: Chicken, Aromatic Herbs, Fennel, Chili, Orange, Fig, Buttermilk
Menu No 2: Chicken, Aromatic Herbs, Fennel, Chili, Orange, Fig, Buttermilk
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Spring awakens with vibrant flavors and fresh possibilities. Menu No 2 captures the season's energy with a Buttermilk-Brined Chicken meeting the bright intensity of blood oranges and the complex depth of preserved lemons. This isn't just dinner—it's an experience that lingers in memory long after the last bite.
Menu
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Gin and Cointreau Cocktail
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Spicy Mussel Soup
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Buttermilk-Brined Roast Chicken
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Freekeh Salad with Fennel and Chilies
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Green Beans with Prosciutto and Gremolata
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Buttermilk Panna Cotta with Fig and Orange Jam
Each menu includes coordinated recipes designed to use ingredients thoughtfully across the entire dinner party — less waste, more flavor.
Complete with planning notes and grocery lists.
Specifications: 5 inches by 7 inches, 36 pages.
By Brian Voll
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