The Garlic Poet Restaurant & Bar Stops by the Fox43 Kitchen

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For the past few weeks we’ve had big things going on behind the scenes at Fox43.  You may have heard the rumblings of a new kitchen?  Executive Chef Kurt Wewer from the Garlic Poet Restaurant and Bar stopped by to help us launch the new set.

For more information:

  1. Where To Find Edible Gourds/Pumpkins & How To Cook Them
  • They’re edible, tasty, and available locally.
  • Easiest way to cook a pumpkin:
    • Clean (saving seeds of course!)
    • Cut
    • Add some herbs
    • Add salt and pepper, and lemon, olive oil
    • Roast in the oven
  1. Where to Find Greens & How To Cook
  • Collards, arugula, mustard greens, kale, chard, beet greens, and many, many more are all in season locally.
  • More dense greens (collards, kale) should be stewed with your favorite flavored liquid (beer, wine, stock, BACON :)
  • Softer greens (chard, arugula, mustard) can be grilled, sautéed, or even eaten raw in salads
  1. How & Why We Marinate & Brine Meat.
  • We’ll have local bone-in pork chops AND bone-in venison chops in their bags (being brined), and of course we’ll cook some too!
  • How to cook pork and venison as to not dry it out (brining helps this)
  1. How To Sauce and Finish Plate
  • How To Make Roasted Apple, Pork, and Lemon Demi Glace (let’s just call it a gravy ;)
    • Easier than you think!
      • Cook chopped up apples in pork (or beef, or chicken) stock until they’re soft,
      • Put in blender with lemon juice and salt/pepper
      • You could even buy pre-made (or make your Grandma’s) gravy and blend cooked apples into it!​​

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