Tuesday, July 10, 2012

Chicken Picnique

One of my first dishes on the menu at Smith and Mills.
Cold Roasted Chicken, Potato salad with Caper vinaigrette, Haricot verts. Cornichons, grainy Mustard and Baguette.

This dish came to be when I visited a farm in Georgia.
We worked on the land all day, then drove a red pick up truck out to the middle of a field.

Our host had roasted a chicken the night before. We had baguette, some green beans, mustard, mayonnaise and a really cold bottle of Rose.

We ate in the back of the pick up truck with our hands.
The chicken coops were only 100 feet behind us....

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