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Posted by: Kim_Hamilton on 06/14/2009 12:13 PM Updated by: Kim_Hamilton on 06/14/2009 01:35 PM
Expires: 01/01/2014 12:00 AM

This Week on Chef Chat....James Talks "Southwest Brined Chicken"

Murphys, CA...This week on Chef Chat, Executive Chef James Lehman of Ironstone Vineyards shares with us how to prepare "Southwest Brined Chicken!" Chef James will teach you how to become a "Brine Master" Your brined meats will amaze your friends and relatives! Enjoy! Chef Chat is enclosed...

Also Ironstone has something fun on Thursday evenings....Thursdays at the Pit!

Introducing, just for a few Thursday nights in summer, dinner at the pit.

Casual dinners at Ironstone's rock pit in the Chardonnay vineyards, that are easy on the pocket book.

Get 1/4 a chicken, baked beans, vegetables and a small cookie for the low price of $25 per couple, $20 per couple for wine club members and $5.00 for children under 10. There will be wine to purchase separately as well!

Begins 5 p.m. each day.


Call for your reservations: 209-728-1251.
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Southwest Brined Chicken

1 whole fryer chicken
1 Gallon Water
2 Cups brown sugar
1/2 cup chili powder
1/2 cup cumin, ground
2 Tbs. oregano, dry
3 Chipoltes
2 Tbs. Garlic, minced
1/2 Bunch cilantro, chopped
1 Cup salt
Add all ingredients together in a medium pot and heat to just under a boil. Stir so that all the sugar dissolves and then let cool to room temp. Submerge chicken in brine and let sit overnight in the refrigerator.

After deciding that cooking was his true passion, he attended the famed Culinary Institute of America in Hyde Park, New York, where he learned about the modern and classic cuisines of the world. Chef James graduated from the CIA in early 2004, after which he took on a Sous Chef position at the popular Woodstock NY restaurant, New World Home Cooking.

While at New World, Chef James had the opportunity to work with Chef Ric Orlando, whose creative and multicultural cuisine focuses on the use of organic and sustainable products, as well as offering many Vegetarian and Vegan dishes. Chef James started at Ironstone in the spring of 2005 and was recently awarded the Employee of the Year for 2007.

In September of 2007 Chef James returned to his alma mater to participate in the Professional Chef Certification Program Offered by the CIA and the American Culinary Federation. After 4 long days of testing, Chef James was awarded the title of ProChef II and a Certified Chef De Cuisine.

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