Fall menu changes from CRG Executive Chef Carl Chambers

Cunningham Restaurant Group Executive Chef Carl Chambers introduces their new Fall Menu changes and gives us tips on how we can recreate great fall flavors at home.

Plus find out how braising lets you utilize tougher cuts of meat.

You can save a lot of money but get a lot of flavor out of these things.

Chef Carl makes Braised Lamb Shank using locally sourced lamb from Viking Farms located in southern Indiana.  www.vikinglamb.com lamg finished

Braising is cooking slow in some kind of fortified liquid…like homemade chicken stock




Looking for side dishes to pair with your Lamb Shank meal?  Chef Carl recommends Apple Mostarda Glaze, Whipped Potatoes, Butter Poached Golden Beets, Pickled Onions.
Find out more information on all the restaurants in the Cunningham Restaurant Group by visiting their website at www.crgdining.com

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