Behind the Dish: Bouillabaisse de Poulet

Julia’s variation on the traditional bouillabaisse — normally fish stew — that substitutes chicken for the fish is a tasty dish indeed. Here’s how we make it at the Bistro: the poached chicken is flavored by a combination of white wine, vermouth and “Provençal vegetables and herbs”: onions, scallions, our rooftop-grown tomatoes, garlic, bay leaf, thyme, fennel, saffron and orange peel. Swirled in as a final touch is a bit of pistou — a French variation on the Italian pesto — a combination of basil, tomato, garlic and cheese. We will serve it with Ohio-grown baby red potatoes for a hearty dish with plenty of local flavor.

And, what’s a birthday — especially a great chef’s birthday — without cake and ice cream? Our dessert choices tonight will include a special Angel Food Cassata with Cherries and Nectarines as Julia’s birthday cake, and our ice cream flavor of the evening is sure to be an eye-opener: Mango Jalapeño. Or, enjoy your mangoes and your cake together in a special dessert with a real taste of the tropics, Plantain-Mango Trifle with Banana Chips and Dulce de Leche Pastry Cream.

It’s going to be a special celebration at the Bistro tonight — don’t miss it!

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