Critic's Outtake

When Stacey Brugeman of 5280 interviewed Steven Redzikowski, the chef/owner of Acorn, he threw around words like "saucier" and "entreat." The critic gives a cheat sheet to the larger kitchen staff French brigade system that Auguste Escoffier developed in the late 1800s and still used in more formal restaurants. [5280]— By Katy Hume