Great Taste Magazine March | April 2017 issue is Hot off the Press! This issue, we’re ruffling the feathers on all that is fried chicken. From raising chickens to fried chicken dinners to “Two Birds in the Hand” sandwiches, we’re double dipping into what makes this All-American favorite a longstanding classic.
Featured on the cover is Chef and Founder Andrew Gruel, who’s just entered the fried chicken world with one of his newest concepts, Two Birds, at The Trade Hall in Irvine. Check out his recipes for Tiger Sauce and more.
Looking for that perfect crunch in your fried chicken? We guide you through breaking down the bird and frying it up for a mouthful of juicy deliciousness.
On the biz side, our contributors dish out tips on email marketing and ways to simplify your managerial life. As always, we’ve included ways to boost your bar. Just as fried chicken goes well with a glass of ice-cold beer, this issue, we talk wine and cheese pairings and the history of rum variations.
Check back for more articles, recipes and inclusions. If the mailman doesn’t bring yours soon, let us know.
