March 31, 2016
from Chef Christopher F. Donato
In my travels I see a mix of fusion-style menus in causal and fast casual restaurants. Often the menus lack the skill of classical cuts and sauces. Other than the occasional Eggs Benedict (which are now being cooked in the shell in a 64c water bath), where are the rest of the classic sauces and dishes? Sole Veronique, Steak Oscar, Beef Wellington, Bordelaise Sauce, Bechamel Sauce?