The restaurant is reported to be affiliated with Headspond 1830, a “farm brand” that focuses on grass-fed livestock (Angus and Wagyu cattle, bison, heritage pigs, and sheep) and seasonal produce. The weekend before his departure from Back Lane, Hay mentioned, while carrying experience in the modernist realm, he will again be cooking with mostly classical techniques, even dabbling in dry cured charcuterie (the age-old tradition of “salting” and fermenting meat).
Passover is almost here, and if your previous celebrationsareanything like mine, your Seders probably include some form of cakemade with potatostarch or matzomeal (to compensate for the lack of flour) thatafamily friend or relative brought for dessert
In alarge cooking pot, over medium-high heat, break up the burger into the chicken stock. Addall the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling)
I do love summer but it's always good to get back into a routine andhaveanormal bedtime again. This shop is part of asocial shopper marketing insight campaign with PollinateMedia Group® and Del Monte, but all my opinions are my own