Green tea-based chicken soup, with a broth made from the aforementioned green tea, chicken bones and skin, ginger, and garlic. Finished with homemade egg noodles, dark meat chicken (stripped from the bones used to make the broth), and spinach wilted in at the end once the soup was removed from the heat.
Lamb shanks seasoned in cracked black pepper and rosemary, then slow cooked with celery, carrot, and red potatoes. Displayed whole then shredded for final preparation, and served with flatbread.







