Essential Bites: Stoking the Svanuri in Georgia
When our friend applied for a chef gig at the cooking department of a northern California community college, a board of evaluators gave him a pair of chicken breasts, a frugal selection of ingredients and said, “Create something.” He assessed his workspace and smiled.
Garlic chicken works. Its humble transcendence has conquered the world over – and the more garlic, the merrier. In provincial France they roast a chicken with no less than 40 cloves of garlic for poulet aux 40 gousses d’ail, while Oaxacans make pollo oaxaqueño con orégano y ajo with 30 cloves.
