Notes from the Chef, December 19, 2011: Viva España!
Happy Monday! Today’s lunch celebrates the distinctive cuisine of Spain, which is famous for its regional specialties and fresh Mediterranean ingredients. Today’s entrée is Pollo a la Extremena, a dish from Extremadura, a region in southwestern Spain that borders Portugal. Ours uses chicken thighs from Petaluma Farms, a sustainable local farm that raises their chickens on organic corn and soybean diets in spacious poultry houses. Be sure to have a side of sautéed chard – it’s an excellent source of bone-building vitamin K, antioxidants vitamin A, vitamin C, and vitamin E, potassium and energy-producing iron and protein. Enjoy! ¡Buen apetito!
– Nate Keller, Executive Chef
@gastronaut