What would you do as far as marindades/sides? I'm leaning towards just salt/pepper and maybe a bit of worchestire in which I've soaked some crushed garlic with a simple balsamic/evoo grilled artichoke. Would love any other suggestions, though!
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.