I know that cold chicken has its own merits, but does anyone have some tips for reheating rotisserie chicken legs for a cold day? I'm worried that wrapping them in foil and tossing them in the oven will dry them out.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.