Chef Dean Max has kindly let us use his kitchen at The Brasserie for more than just prep for the dinner with Ray Isle of Food & Wine there tonight. They have a garden out back, and that’s where we harvested Pak Choi yesterday. We mixed it up and let it sit overnight. We’ll use some tonight for passed hors d’oeuvres and some for Sunday’s demo at the Ritz’s Barjack. Here’s part of the process.
