At my kitchen we're working on a dish with braised romaine but no one is happy with the color of the final product (kind of a greenish-gray). It's tasty but not a feast for the eyes. I'd like to see it a deep, or even lighter green. Any suggestions?
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.