Live Cooking with Chef Gabriel Rucker Two time James Beard winning chef Gabriel Rucker is currently taking requests for live cooking demos he will soon host on Instagram. Email us at email@example.com to make a request. In the meantime, sharing a recipe for you to make at home with family during this time.
Chicken & Broccoli Fettuccine Alfredo Makes 4 servings
½ lb dry Fettuccine Noodles
½ Head Broccoli, cut in small florets
3 Cloves Garlic, peeled, minced
½ Yellow Onion, diced
1 Tbsp Black Pepper
1 Tbsp Poultry Seasoning
¼ Cup Butter (½ stick)
½ Cup Milk
1 Cup Cream
¾ Cup Parmesan, grated plus some for finishing
½ Cup Asiago, grated
¾ lb Chicken Breast, sliced
⅛ tsp Tabasco
½ Bunch Curly Parsley, Chopped
½ Tbsp salt
Toasted and Seasoned Bread Crumbs Boil a large pot of salted water, blanch broccoli florets for about 1 min, then remove.
Boil pasta in water for 12 to 14 minutes, drain in the sink and toss with a splash of olive oil.
In a large skillet, melt butter and sauté chicken until brown and cooked through, remove chicken from pan.
In the same pan, sweat onion and garlic with black pepper and poultry seasoning, salt.
Add milk and cream and reduce by 1/3, remove heat and stir in cheeses and broccoli. Reserve some cheese for finishing.
Add pasta and chicken back to pan. Season with Tabasco, if you like, then stir to combine. Plate in large bowls and top with extra cheese and bread crumbs.
Cool in Tupperware in fridge with no lid for 2 hours, once cooled, put a lid on it. Keeps up to 7 days in refrigerator.
Online Store is Open for Business
While we are currently closed for the safety of our staff and guests, our Le Pigeon and Canard web “stores” are open for business! Please consider purchasing a gift certificate for a visit once we reopen. We also have Le Pigeon Cookbooks, T-shirts, Onesies, and sweatshirts for sale. Check out Le Pigeon and Canard to order your gear today.
Coming Soon: Curbside Wine Pickup & Delivery We hate seeing our dining rooms empty. We also hate seeing our wines sitting on shelves not being enjoyed. Wine wants to be enjoyed and now more than ever we can all use a little enjoyment. Starting later this week we’ll be offering our wine lists up for retail sale, including some special cellar selections, as well as curated wine packs from co-owner and wine director Andy Fortgang. These will be available for delivery as well as for curbside pickup. Stay tuned to social media for more info…..
Restaurant Industry Facts Here are some facts about the restaurant industry you may not know:
Restaurants generate $880 Billion per year in revenue.
Over 90% of that revenue gets paid out directly to our employees, suppliers, and for rent.
The economic activity generated by restaurants account for 4% of the nation’s GDP.
The federal government can use the restaurant industry’s existing systems to administer aid across the many concomitant businesses that rely upon us to stay afloat.
Restaurants are the heart and soul of our communities. Most of us are small businesses that run on very small margins. But If Congress doesn’t act now, many will close their doors forever. 7M+ have lost their jobs and millions more will too. And the economy stands to lose 4% of GDP. That’s why we need Congress to act NOW to #SaveRestaurants.