Chicken thigh (sweet corn, kimchi, queso fresco, peppers) 10

Prep

The skin-side of the deboned Dewberry thighs are salted, and then they’re laid out skin-side down in a sheet pan. The other side gets pepper, a dollop of bacon, fat and then a sheet of kimchi leather. Then they're bagged.

Kimchi leather is simply the house kimchi, blended, laid out into a sheet, and dehydrated.

Fresh sweet corn is milked with a cheese grater. The grated corn is cooked down by half and finished with salt and whole butter.

Lime aioli ingredients: house aioli, lime zest, kimchi powder, cayenne, and queso fresco.

Pickled pepper verde ingredients: cilantro, parsley, diced pickled JBG peppers lime juice, lime zest, olive oil, shallots.

A mixture of kimchi and cayenne powders is made.

To order

The bagged thigh is cooked sous vide and then grilled, skin-side down.

Sliced corn on the cob and JBG mini sweet peppers are also grilled.

The dish is plated with corn puree under the thigh, corn on the cob, and peppers. The plate is garnished with pickled pepper, and corn on the cob is dressed with lime aioli. Finally, the plate is dusted with the kimchi-cayenne mixture.