fresh ground black pepper pieces chicken (i use skin on, boneless breasts and thighs or skinless cutlets) ⁄ cup white wine garnish: chopped parsley or chives heat tablespoons oil in large skillet over medium heat. add garlic and shallots and saute minutes, until softened. add rosemary, thyme, and vinegar...
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made from the stems that we had left after making dill oil – it's one big circle. i would describe my style as being based on scandinavian presentation and french cooking with a splash of english flavors like mustard and vinegar. i have a former colleague who ate here a while ago and as soon as he tasted...