by Ken Tsui | Chef Austin Ratcliffe already put a few chickens on the smoker well before folks gathered around the table for staff meal at Bufala, a popular pizzeria on Vancouver’s West Side. He and head chef Lucas Earthy roast and glaze the smokey birds with a fragrant mixture of molasses, bourbon and rosemary.
And there I was thinking they’d make pizza…
Lucas takes over the chicken as Austin starts the sides. A big pot of creamy polenta lazily boils beside him as gets busy braising collard greens and radishes. As both pots of tasty goodness cook away, he works on a roasted carrot salad, mixing in pesto and topping it off with shredded carrot and a healthy dose of house made ricotta.
With Lucas putting the final touches on the chicken, Austin flavours his polenta with jalapeños and a big spoonful of smokey bacon fat. With the birds finally ready and rested, they’re brought out to the family-style table. Barman Adam Domet takes the opportunity to bring out an incredibly tasty bright pink blend of peach puree, lemon, fragrant tea, bitters and soda to help everyone wash the feast down. Take a bite…