Cooking is an Art and a Science: Chiffonade

Another featured cooking technique as part of our “Cooking is an Art and a Science” is chiffonade that we use to create delicate ribbons of leafy vegetables or herbs with an easy-to-master knife skill. We stack the leaves, roll them into a cylinder, then slice thinly crosswise for an elegant, eye-catching garnish for pasta, salad, or soup. Be sure to try one of the many items on the menu we will serve utilizing this technique.