Pros and Cons of Working with a Decades Old Menu.

It’s a respectful thing to work with such a time proven menu.  Very traditional.  I am very happy I also get to have a portion of the menu that is highly seasonal and modern.  Best of both worlds.  Drawback?  Well, 30 years ago, it was chic to use what were, back then, modern ingredients.  “Exotic” herbs were dried and used as we use fresh herbs just clipped from our garden.  Broth bases were used and considered a “gourmet” item.  Times have changed.  These recipes haven’t.  So, I continue to work on ways to improve the ingredients while staying true to tradition and the dish itself.  Point in case, I have started making my own chicken base.  There are a couple recipes we use that are over 50 years old and very popular that use it.  My version contains nothing more that organic chicken from Washington.  Nothing more.  And I use it exactly the same as the processed stuff that has an ingredient list longer than this blog post.  Come by and try the difference for yourself.  I reduced 5 gallons of chicken stock to 28 ounces of “base”.  It’s amazing…

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