Thursday, September 2, 2010
Just as they do at Foreign Cinema, Show Dogs' John Clark and Gayle Pirie take inspiration from a cookbook shelf of international influences. When it comes to fried chicken ― available for weeks now, along with steak frites, another entree that dreams beyond the wiener ― they've incorporated a taste of India.
Yesterday evening, two fat, boneless breasts had been dusted with an aniline-yellow spice mix that pulsed with the taste of turmeric and toasted black mustard seeds, underneath a coating that'd bubbled and crisped like Total cereal flakes. It came with rosemary-scented roasted potato wedges crisped in the fryer, and slaw as sweet as chow-chow, redeemed by the heat leaching from a scattering of jalapeno slices.