January 8, 2016
Chef Graham Duncan tastes the roasted beets and carrots for proper seasoning. He will sauté them with diced Portobello mushrooms and yellow onions to create the beet bourguignon, a dish which takes four hours to complete.
Stories this photo appears in:
Energy, camaraderie, chaos personify Duncan’s kitchen.
"Corner," Corporate Executive Chef Graham Duncan calls as he heads down the stairs and makes the sharp turn to the kitchen at Virtue Feed & Grain on Union Street. It is a bustling Friday lunchtime, and he squeezes by the line cook grilling Virtue and lamb burgers.