Chicken and Fish with Chef Andy Floyd

[fa icon="calendar"] 7/18/16 3:00 PM / by BauscherHepp



In this Deep Plate exercise from June 2009, Chef Andy Floyd takes inspiration from both chicken and fish.

Chef Floyd, the Director of Curriculum for the Cook Street School of Fine cooking in Denver, Colorado, begins with a poached chicken roulade with butternut squash purée and cream sauce.

His fish-inspired dish is a pan-fried halibut à la nage with spring vegetables and arugula pesto aioli.



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Topics: Denver, chicken, CO, Cook Street School of Fine Cooking, Andy Floyd, T905822, Spring, cream, chef, Essentials, Halibut, sauce, butternut squash, roulade, Deep Plate, vegetables, Inspiration, Square, arugula pesto aioli, Puree, Bowl, à la nage, Tafelstern

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