For most people, Friday is the day to kick-off the weekend, and start shifting into relaxed mode. While I still look forward to the end of the work week, I also realize that it means I've got a lot on my plate. For instance, today I've got two reports running on ABC 7 - as I always do - one at 11 a.m., the other at 10 p.m.‚ The two stories have nothing to do with each other. Then in the afternoon, I'm usually out, running around to various locations, shooting my stories for the weeks to come. Today is a double-dose of deliciousness, and yet each story has its own unique angle.
Kith & Kin's wild mushroom ragout and hand
cut papardelle (Andrews and Braddy Studio)
At 11 a.m., I'm visiting the unfortunately named Kith & Kin ("Friends & Family"). Try saying that five times fast. David Carrier is the Executive Chef, and he's assembled a solid team, including alums from Pops for Champagne. Carrier has worked at The French Laundry, was Grant Achatz's sous chef at Trio in Evanston, back when Grant was just beginning to gain national recognition for his creative food, then he and his wife, Ryanne, moved to Apalachicola, in the Florida panhandle, to work at Avenue Sea at the Gibson Inn for a few years. He recently returned to run Kith & Kin, in the former La Canasta space on West Webster. Talk about a shot in the arm. In a neighborhood that claims John's Place and The Athenian Room as its best dining options, Carrier has brought an almost religious zeal for using the best ingredients (sometimes overlooked ones), and is employing the techniques he's acquired over the years. Spending a few minutes back in the kitchen, watching him assemble a grouper cheek sandwich on homemade brioche buns, you keep hearing the "yes, chef" and "right away, chef" callbacks that are more commonly heard in finer three-star establishments.
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