At his restaurant Sage, Chef Joe Gaal uses brining as a way to carry on his concept of using local and seasonal ingredients.
Red and white quinoa grain in glass bowls on white background
Mixed baby beet salad with blood oranges, shaved fennel and Montrachet cheese.
Roasted Butternut Squash Soup
Chef Joe Gaal pours pan-roasted drippings over a brined chicken for his dish with arugula salad and lemon vinagrette.
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.
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Have you ever visited the John Dillinger Museum?