January 8, 2016
After adding the roasted onion garnish, traditional for beef bourguignon, Chef Graham Duncan finishes his vegan spinoff dish with a little bit of fresh mache and leaves it on the order tray for delivery to the lunch customer.
Stories this photo appears in:
Meet the Chef: Virtue Feed & Grain
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.
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