Food Bytes with Chef Nicole
April 5, 2018
Hello Backstage fans! Hope all is well and everyone is ready to bring in spring! We are gearing up for the spring and summer and wedding season! I love the atmosphere here at the backstage, with the windows, exposed brick and beautiful flooring. It’s the perfect place for a reception! I also love being able to meet with future guests to create a menu that suits their needs and desires.
Our Supper Club dinner was fantastic for us! Thank you to all who participated. We will have another specialty dinner coming up. Follow us on social media to be one of the first to know when we have specialty dinners or for announcements of our upcoming shows.
From the Kitchen of Chef Nicole:
Chicken and Pistachio Gnocchi 2 chicken breasts - julienned 1 cup shelled pistachios 1.5 cups water or cream 1 package gnocchi (or 12 oz. homemade) Favorite seasonal vegetables—julienned Salt and pepper In a food processor, puree the pistachios. Add water or cream to loosen the puree into sauce consistency. Sautee the chicken breasts until mostly cooked and then add vegetables. Saute thoroughly. Add cooked gnocchi and pistachio cream and heat. Add more water or cream for a thinner sauce.