This morning, Friday, May, 10th, 2019, I handed her a bowl of some goo. She looked at it and then Nancy Silverton went silent. She was having her culinary equivalent of a bolt of lightening hurled down from Zeus. I could tell. The event lasted mere seconds. Then she spoke.
“Raul, do you have any raw chicken?” Raul, Osteria Mozza’s day time sous., didn’t Neither did Sal, his boss. . But, Benji, from the pizzeria did.
Dip. Dip. Fry.
Distracted, I headed home. Halfway there, a mile away, I got a call. “Come back. You have to taste this fried chicken.”
Naturally, I did and now I’m writing about it. Today is the L.A. Times’ Food Bowl fried chicken event. They’ll be lotta good fried chicken. Howlin’ Rays even, maybe. But they’re won’t be any breakthroughs like I witnessed. When told what was going on, Shiri Nagar, the storied gelato master of the Mozza Corner, simply had a look of wonder and said “I don’t think that’s ever been done.”
I tried to get the recipe unveiled here. Nancy did, too, But, that little urine licker sellout Bill Barr insisted on redacting the key element, so we will have to wait. The working title is Nancy’s La Brea Bakery Sourdough Fried Chicken”. That was not redacted and is key.
Here is a photograph smuggled out of the Corner.