“It’s slowly heated corn jus, which we add butter and scallions and roasted corn to. If you cook it slowly, the natural starches allow it to thicken into pudding. It’s really traditional and adds some sweetness to what is otherwise a pretty savory dish.”
“We thought a lot about this and tried a lot of things that didn’t seem right. Finally we took a corn-and-buttermilk waffle and folded in a lot of Cheddar cheese to the batter at the end. Now when we cook it, it comes out nice and crusty, with an almost fricolike texture. It’s not sweet at all. Waffles are always too sweet.”
“Okay, so we knew that we needed to have maple syrup on this, but we didn’t want straight maple. After a few false starts, we reduced down balsamic, and the sharp vinegariness mellowed by the sweet maple syrup just brought the whole thing together.”
“We don’t do anything esoteric here. It’s just brick-pressed, organic chicken breast. The brick makes sure that the crust is nice and crispy. We love fried chicken but we don’t want to weigh people down, especially if they’re having other things too, which they usually are. ”