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a request came in recently for our kimchee style sauce from the goat. i put this together originally as a marinade for a kimchee made with broccoli stems, nectarines and kohlrabi that we were serving with sauteed skate wing. as fall came along, we tried it on thinly shaved butternut squash with roasted shiitake mushrooms...
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this is an old childhood favorite that my mom used to make when my sister and i were little. we called it "mystery pie" because right when people started to eat it, we would reveal the big mystery... "do you know what's in it?? crackers!" we had a lot of fun with that one
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i was never a big fan of chestnuts growing up—chestnuts roasting on an open fire was just not appealing in the least to me, as warm and merry as it sounded. the texture is just so different from all other nuts out there that i couldn’t really get with it. but later, when i was working with my friend (and fellow top chef contestant) dale levitski at the chicago bistro la tache, he made a version of a chestnut confit to serve with a duck dish in winter. it totally changed my opinion of the chestnut and i eventually made my own version of it to serve at scylla. to any other non-chesnut believers out there: give it a try. i think it’ll change your mind, too.

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i was never a big fan of chestnuts growing up—chestnuts roasting on an open fire was just not appealing in the least to me, as warm and merry as it sounded. the texture is just so different from all other nuts out there that i couldn’t really get with it. but later, when i was working with my friend (and fellow top chef contestant) dale levitski at the chicago bistro la tache, he made a version of a chestnut confit to serve with a duck dish in winter. it totally changed my opinion of the chestnut and i eventually made my own version of it to serve at scylla. to any other non-chesnut believers out there: give it a try. i think it’ll change your mind, too.
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