CRG Executive Chef Carl previews some of the menu items that Mesh, BRU and Union 50 will feature in this year’s Devour Downtown and gives us some lessons in culinary techniques we can use in our own kitchens.
Chef Carl explains the importance of Mise en Place [MEEZ ahn plahs], which is the French term for having all of your necessary ingredients in place and ready before you start your food preparation. It helps you cook more efficiently and helps catch possible mistakes.
Great dished from the CRG Group for Devour Downtown….
Find out more information on all the restaurants in the Cunningham Restaurant Group by visiting their website at www.crgdining.com