01/17/2026
Happy New Year, though for me and many others we are still DEEPLY hibernating, planning, designing, resting for the busy months to come.... and of course we are soaking in all the cozy.
I received a BEAUTIFUL gift for holidays this year- one of those moments when you know how known and loved you truly are. I have been flipping through it daily since her beautiful arrival, and it is so inspiring for me in surprising ways.
What was surprising for me was how little I wanted to cook the past few weeks. How transitioning across a new year threshold would require so much rest.
I finally found a sparkle of my inner creative joy and excitement and I'm so happy that the food is flowing again (yall the food scene here is sad sometimes, don't meet your heroes)
Anyway, a lesson....
This original print Larousse has been at the top of my cookbook dream list for YEARS.
It is essentially the rantings and ravings of arguably one of the most influential French chefs, who was tasked with transmuting his LITERAL ENCYCLOPEDIA OF A BRAIN to paper. You can hear the salty, surly personality of a man who has seen millions of failures and wins disappear before his eyes and down the gullets of the posh.
It is written for professional chefs.
It was written in French.
This book, is of the very first year that it was translated to English, a task that took YEARS to get right.
Ya'll. It has no recipes. No measurements.
At the beginning of the book there is a "best guess translation for Americans" which reads, pretty much, LOL BEST WISHES SWITCH TO METRIC OR SUFFER.
We suffer.
It has, however reminded me of the beautiful simplicity of ingredients. Of layering flavors. Of how every time you make a meal, the outcome will be slightly different based on the environment it is produced in and what's around at that moment.
It's always changing, we are always changing.
Always pushing for inspiration.
So here's my take on Larousse, for Savage Chefs...
B!tches today it's White wine chicken. With some other s**t. Trust me it's gonna be GREAT.
Take care of your chicken, whatever you like, as you do.
Season her with your salty tears and some fresh cracked pepper.
Smoke some butter in a cast iron. Toss in the herbs that were lingering dried out in the fridge.
Brown the chicken, don't be an idiot!
Let it be, let it brown. Forget about her like your last bad date.
Flip it when you can see the chicken has released from the pan (or because it's smaller now).
Pour in the half glass of wine you didn't finish onto now. Slice the lemon you forgot you had and "artfully arrange".
Toss it all in the oven until the wine is reduced a lot but obviously still a sauce.
Before you put the chicken in your plate, roll it around in the pan sauce and drip whatever is left, after your grubby kids pick KETCHUP PLEASE" into your plate.
For once be so glad they didn't want it.
It's gonna be the best chicken of your life.
I'm getting all antsy and excited to try out some new ideas and new options for you all to support your Savage Chef!!!
Keep an eye out for Specialty Crafted Valentines gifts (sweet or salty- it's your relationship I always like both 🤷♀️😉), weekly specialty creations for pickup, and class options as we have locations available for such!
