1. large chicken thigh.

It was a busy Saturday night service during which we were simultaneously preparing for a tasting menu for 175 people the next day.We called our “all-in” around 11:30 p.m., but my sous chefs and I knew we needed a couple more hours of prep to feel properly prepared for the next day.

I was filling and rolling tang yuan (a traditional glutinous rice dumpling) with one of my cooks.My sous chef Eric Ehler was portioning 200 pieces of black cod and my other sous chef, Sean, was tying up a couple of pig heads to braise overnight.Around 1:30 a.m., we felt we were in a good place and decided to wrap it up so we could rest up for a busy service the next day.

It was New Year's Eve, we were sold out of our ticketed tasting menu, and we had scheduled a deep clean so we could take the next week off and start 2018 with a clean kitchen..I remember discussing some final touches of the menu with one of the cooks, Will.

I heard a couple of beers getting cracking, marking the end of a long night.

In the corner of my eye, I saw Eric’s knees buckle and him immediately hitting the ground face first.It wasn't ever as perfect as my mother's, but it would be considered a very good pot of rice, but also very plain.

I could probably make a pot of rice when I was eight or nine.. READ:.No, You Can't Have My Red Rice Recipe.

My mother used to make red rice.When I opened the restaurant, I wanted to make it so I asked her how and she said, "Oh goodness, I don't remember."