Herb and Wood's Signiture Dishes - BEHIND THE PASS

Get an inside look at what it takes to run one of the best restaurants in San Diego. Chef Brian Malarkey explains some of the dishes that make Herb and Wood stand out from the rest. This is one of the best restaurants in San Diego, so we wanted to show you what it takes to prep for a service.
#restaurant #foodie #gastronomy

[@tdagbo]

The passion!

[@ChefEpic]

These chef's i get to work with are incredible.

[@georgewbushcenterforintell147]

😲

[@onion4062]

Why brine the chicken if you're going to dry for two days anyway

[@ChefEpic]

the brine is to get the let the flavor soak into the meat but the moisture stops the skin from getting crispy. Patting it down and then air drying takes away that excess moisture in the skin but leaves the flavor in the meat so when you pan fry it, the skin gets super crispy.

[@MCwalk02]

Brine is to retain moisture, drying is to make it crispy