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Dish

The art of brining

The art of brining

At his restaurant Sage, Chef Joe Gaal uses brining as a way to carry on his concept of using local and seasonal ingredients.

May 22, 2014 12:00 am
Red and white quinoa grain in bowls

Red and white quinoa grain in bowls

Red and white quinoa grain in glass bowls on white background

February 02, 2014 12:00 am
Salad with blood oranges and beets

Salad with blood oranges and beets

Mixed baby beet salad with blood oranges, shaved fennel and Montrachet cheese.

January 30, 2014 10:15 am
Squash Soup

Squash Soup

Roasted Butternut Squash Soup

November 20, 2013 10:15 am
A San Diego Memory

A San Diego Memory

Chicken enchiladas.

October 03, 2013 3:00 pm
The art of brining

The art of brining

Chef Joe Gaal pours pan-roasted drippings over a brined chicken for his dish with arugula salad and lemon vinagrette.

July 13, 2011 12:00 am
The art of brining

The art of brining

Chef Joe Gaal makes Pan-Roasted Chicken with Arugula Salad and Lemon Vinagrette. The chicken was made by brining the meat for four hours in a salt, sugar and water solution.

July 13, 2011 12:00 am
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