Marco Pauvert, master of butchery, uses the best knives available, Rhineland Cutlery, for the best cuts possible. Watch as he cuts and trims lamb meat off of bone and ties it with string.
Quality brine is essential to Chef Halliday Keller’s quail recipe. Water, fruit juice, and thyme-heated and cooled-are poured over the meat into an air-sealed bag. Chef Keller then uses the time the meat spends brining to make the sauce.
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