McGregor’s savory fall garden pie

Recipe by chef Colin Ambrose

1  3lb rabbit braised with leeks, carrots, and 3 jalapeño chilis in 1 quart chicken stock, 2 cups white wine, salt & pepper. Braise at 350 for 2 hours. Braise a day in advance and store overnight in the braising stock. The following day, drain the stock in a strainer and reduce over medium flame. Clean the meat completely off the rabbit and mince the meat to a rough chop.

4 leeks, cleaned and chopped fine
1 celery root, chopped fine
2 cups kale, chopped fine Read More »

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A Dinner for a Leader: Supporting “The Trotter Project”

I grew up with Charlie Trotter, we both graduated from New Trier High School. Later we met again when I had the opportunity to cook with him at the James Beard House in New York. That was 1997 and from that day forward, we stayed connected. When Charlie passed away this November, it was devastating to the industry, not to mention his family and friends… and to me. Charlie was a leader. I was happy – and proud – to follow. Read More »

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