Adventures in Doughnutland.
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Necks are one of our favorite pieces of meat to work with. In this case we took the idea of working with necks and applied it to the vegetable world. We slowly braise the broccoli neck in roasted chicken jus. When they are cake tester tender we glaze them with the braising liquid. In this dish we paired the braised broccoli with our twice cooked scallops.
Years Past
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