Chef’s Tracy Singleton and Marshall Paulsen from Birchwood Café prepared the dish, using ingredients from Garden Farme

Poached Wild Acres Chicken:
1 chicken breast
Poaching Liquid:
1 qt chicken stock
1 t lemon juice
1/2 t salt
1/2 t black pepper
few sprigs rosemary
few sprigs thyme
1 t allspice
1 t star anise
1 t cloves
1 t fennel seed, toasted

Bring poaching liquid to a light boil. In a medium-sized bowl with the chicken already in it, pour in poaching liquid and seal with foil for 15 min. Remove chicken breast, transfer to a plate, and allow to cool in the refrigerator. Slice on a bias.

Poached Garlic & Honey Vinaigrette:
1 C garlic, peeled (poached in grapeseed or sunflower oil for 20 min. in 375°F oven, then 20 more min. resting in the oil outside of the oven, then drained)
1 t turmeric
3/4 C honey
1 C cider vinegar
1 C grapeseed or sunflower oil
salt and black pepper to taste

Purée everything with a blender, adding the oil in a slow steady stream.

Add additional ingredients as desired:
Riverbend & Dragsmith Farms arugula & spinach, Fischer Hog Farm bacon, boiled Wild Acres duck egg, Minnesota corn, Featherstone heirloom tomato (diced), chives (minced), red onion (peeled & julienned), Roth Kase horseradish havarti (diced into 1/2-in. cubes)

Remove thick bottom stems of arugula and spinach. Slice bacon into strips or lardons, cook in 375°F oven for 15 min., and strain. Starting with cold water, bring duck egg to a boil. Remove from heat and cover for 10 min. Transfer immediately to ice water. Peel and slice when chilled. Brush peeled ear of corn with melted butter and grill or roast in 375°F oven until golden and slice off the kernels.

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