We had a small but mighty hybrid group for this meeting. Those who regularly read Sam Sifton in the New York Times are fans of his work, but the group was divided on the success of this book.
The chef cooked this on his stove, not on a grill. He also made half the recipe, but it still looks like a lot!
This made an enormous quantity, according to the chef.
The chef substituted some juices, based on what she had in her home.
The chef used more parsnips than the recipe called for, and felt that the dish could still take more. He also used pancetta instead of bacon.
The chef substituted goat cheese for blue cheese.
The chef used a combination of assorted berries and nectarines.