NOVACHEF – Kitchen, Catering, Foodservice and Culinary

AKA: Braised Lamb Shank a la Nugget… Traditional braised lamb shanks in mire poix.

Maple Bacon wrapped Leg of Venison served with a reduction of demi-glace, a touch of creme and seasonal fig preserves… and wrapped red onion.

Chicken Ballotine a la Pepin! De-boned and stuffed with cremini mushrooms and spinach and roasted on a bed of leeks, onion, celery and carrot and about 2/3 a bottle of white wine. Served with a reduction of pan jus.

Braised leg of lamb with pan reduction, baked brown rice and braising vegetables. Simply a wonderful meal.

      A few different things motivated my approach to this dish. One of my biggest desires was to do something different with a cut of meat that I have smoked outdoors or slow roasted countless times in the oven and I simply wanted to alter the presentation and method of preparation. Call it…