Last week Collin and I went to New York to do a collab focaccia sandwich with Radio Bakery. Kelly, the chef/owner, and I were line cooks together at Bouchon Bistro in our early twenties. She’s a rare case of a chef who has boots on the ground experience in both baking and pastry and savory cooking.
When we worked together, she had just made the switch from the Bakery to the Bistro and was working on the line. I think that’s part of the secret to her success with Radio—her understanding of both flavor combinations and techniques.
We’ve been talking about doing this collaboration for a while now, and it turned out better than I could have imagined! The sandwiches sold out in under 2 hours. The sandwich itself is out of this world but each element can be used throughout various dishes. The herby marinade is my new go-to for grilling and the green goddess dressing is a twist on the classic that I plan to dip crudité in, drizzle over grilled veggies, and dress salads with all summer long.
Herby Chicken Marinade
Yield: ~ 1 1/2 cup marinade
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.