Working on our Yakamein broth for this Sunday's brunch with Chef Jeremiah and the Gastropod.
We're doing 2 dishes...
Yakamein: The famous New Orlean's hangover hybrid Chinese/African American ho-dish. Golden noodles and braised shortrib in smokey soy broth. Topped with a slow-poached egg, scallion, and pepper oil.
Chicken & Biscuits- Chicken confit over biscuits. White sausage gravy to top it off.
The event will take place at the Gastrocave in Little Haiti.