Grilled Chicken and Morels with Bagna Cauda Sauce
While it’s not unusual to serve tequila with grilled chicken, it is unusual for not one, but two Michelin Star chefs to collaborate on it. With the sleek aftertaste of Tequila Casa Dragones Joven in mind, Chef David Kinch of Manresa and Chef Carlo Mirarchi of Blanca add tender morels and a rich and creamy bagna cauda sauce to round out their pairing dish. Chef David Kinch of Manresa Restaurant is an American chef who has been awarded three Michelin Stars in 2016. He forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity, and the vast bounty California offers. Chef Carlo Mirarchi is largely self taught and set up Blanca Restaurant in 2012 after introducing tasting evenings at his other restaurant, Roberta’s – a pizza joint next door.