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Governor's Brad McDonald Makes Les Oeufs en Meurette

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Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.

Brad McDonald, "les oeufs en meurette" from Eater on Vimeo.

In this edition of Sound Bites, the Eater video crew visits Governor in Dumbo to film chef Brad McDonald making les oeufs en meurette (eggs in red wine sauce with pickled pig's trotter and mushrooms). Watch Brad in action above, and check out his description of the dish below.

The music for this edition of Sound Bites is provided by New York/Vancouver four-piece Smokey Robotic.

From chef Brad McDonald:

This dish is inspired by one of my first dining experiences when I moved to Dijon, France. Almost every menu had hearty root vegetables with lardons and mushrooms in this red wine fortified veal stock - kind of like you took boeuf bourguignon sauce base and put poached eggs in it.

I take a simple raw egg yolk and surround it in butter braised turnips, carrots, and leeks, along with some pig trotters we pickle with ahi dolce peppers from Eckerton Farms (they make the vinegar a bit fruity and sweet) and mushrooms like chanterelles and matsutakes. We finish the dish with chickweed, which pairs well with the richness of the sauce, and various other foraged herbs like sheep sorrel and purslane.

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Governor

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