New Webisode; Brigit Binns, Wood-Fire Cooking Part 2
We’re back with Part Two of our wood-fired cooking session with Brigit Binns and her husband, Casey Biggs (aka “The Cinderfella”). If you recall, in Part One Brigit teased us with her inventive wood-fired chicken thighs, baked with Greek olives, capers, chorizo, artichoke hearts, and tomatoes (click here if you missed Part One). As we finally get to taste the crispy skin and super tender and savory chicken and sauce in this segment, Brigit and Casey tell us a little about Refugio, their retreat and conference center in Paso Robles, CA, where they offer a never ending variety of wine tastings, cooking classes, and events of all types. Click here for more details and, when you can, take advantage of Brigit’s inventive recipes and classes by contacting them. Also, Brigit’s book, The New Wine Country Cookbook: Recipes From California’s Central Coast, is definitely worth having — the photos are beautiful, inspiring, and every recipe is a winner!
As for me, I’m looking forward to having some more of that baked chicken, which means I need to fire up my Forno Bravo Vesuvio oven in time for the holiday weekend….
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