easy side dish v – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg easy side dish v – In Good Taste http://ingoodtaste.kitchen 32 32 Braised Brussels Sprouts with Pine Nuts and Golden Raisins http://ingoodtaste.kitchen/brussels-sprouts-pine-nuts-raisins/ http://ingoodtaste.kitchen/brussels-sprouts-pine-nuts-raisins/#comments Sat, 12 Feb 2011 19:46:38 +0000 http://ingoodtasteblog.net/?p=1381 Last month I left my corporate job to freelance full-time. Yes, it’s been a big change. Faced with days upon days of little to no human interaction, and fearing that if I didn’t have a backup plan I’d end up with little to no revenue stream, I decided to get a job at a restaurant and at the end of January started working at the newly-opened Paris Club in downtown Chicago. At the helm of the kitchen is a James Beard winning French chef whose team turns out approachable French fare that’s unpretentious: you don’t need to speak five languages to decipher the menu but each dish blends an authentic French tradition with contemporary twist. During the first week of orientation, the entire service staff sampled almost every dish on the menu. The food is delicious but this is where I’m going to confess that after six straight days of tastings, I never wanted to see another order of pommes frites as long as I lived. That lasted about three days. There is one dish on the menu that I absolutely adore….and before you start thinking that it must be the Roquefort-crusted filet mignon, the French onion soup fondue or the […]

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