Chef Jennifer Puccio graduated from the kitchen at Cortez to open her first restaurant, Marlowe, in the former South space at 4th and Townsend. This week she demonstrated for Grub Street how she breaks down a chicken and marinates it overnight for the delicious and already popular poulet vert at her six-week-old restaurant.
Videography by Brian Smeets for Grub Street.
Earlier: Check Out the Quotes on Marlowe’s Windows, Especially the Duplicate [Grub Street]
How to Sear Scallops Like Daniel Guerrini at EOS [Grub Street]