As the day progressed, I was able to digest and analyze our original dish with chicken and pineapple. I know that the chicken in roast chicken brine is tasty and the pineapple infused with onion and curry leaf is delicious. 
This afternoon I was able to strip the dish down to its base elements and then integrate a few supporting ingredients. I added just two: young sage leaves to continue the savory flavor of the pineapple and chorizo puree to unite the flavors in the dish.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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