The Chefs' Table Series TV Show
Chef John Mahoney of Isabella: Dry Rubbed Duck Breast with Crispy Duck Leg in a Cherry Agro dolce
Chef John Mahoney of Isabella Restaurant teaches the audience at the Mother Brook Arts & Community Center how to make the following dish: Dry Rubbed Duck Breast with Crispy Duck Leg, served with charred broccoli rabe, fingerling potatoes and cherry Agro dolce. Chef John along with co-host Joe Murphy share some interesting tips on the best way to prepare and sear duck, and how to make it flavorful.
John-Paul Kaminga of Blanchard’s Wines & Spirits choose the Spanish red wine 2012 Joan d’Anguera – Montsant Altaroses to pair with the dry rubbed duck breast dish. Dry wine that is crisp to cut through this duck. Find out why Carol loves this wine!
Margery Gann, registered dietician, and Care Management Director at Ethos in Jamaica Plain, talks about leafy dark greens. There are many benefits to eating these types of vegetables: low in calories, phytochemicals, help to continue well-being and loaded with nutrients. She explains how best to prepare and cook these nourishing vegetables.
Carol visits Chef John at Isabella Restaurant in Dedham Square, and he shares his culinary experience, new menu, specials and why Isabella is going strong!
Tagged 2012 Joan d’Anguera - Montsant Altaroses, Blanchard's Wines & Spirits, Carol O'Connor, Chef John Mahoney, Chefs Table Foundation, cooking show, Dedham Square, dry rubbed duck breast, Fornax Bread Company, Isabella Restaurant, Joe Murphy, Margery Gann, Mother Brook Arts & Community Center, Nutritional Tip, Restaurant Interview, Sugar Bakery, The Chefs' Table Series TV Show, wine, wine pairing, wine pairing with food