Good Food
Le Pigeon - Gabriel Rucker Talks About the Dirty Bird
Gabriel Rucker is the chef and co-owner of Le Pigeon in Portland, Oregon. In 2013, Rucker was selected as James Beard Best Chef Northwest. His debut cookbook is Le Pigeon: Cooking at the Dirty Bird. Find what he calls an “F-You recipe” for Smoked Rabbit Pie with Mustard Ice Cream on the Good Food Blog.
By Evan Kleiman • • 1 min readGabriel Rucker is the chef and co-owner of Le Pigeon in Portland, Oregon. In 2013, Rucker was selected as James Beard Best Chef Northwest. His debut cookbook is Le Pigeon: Cooking at the Dirty Bird.
Find what he calls an “F-You recipe” for Smoked Rabbit Pie with Mustard Ice Cream on the Good Food Blog.
The full episode
3 of 9
A Vegan Strip Club, Shucking Oysters with Liquid Nitrogen- 0:00A Visit to The World’s Only Vegan Strip Club
- 9:26Sea Urchin Ice Cream and More Chef Collaborations at Salt & Straw
- 17:18Le Pigeon - Gabriel Rucker Talks About the Dirty BirdYou’re reading this
- 24:04Do You Know Where Your Flour Come From?
- 27:55Introducing an Exercise Bike that Doubles as a Grain Mill
- 31:42Tips for Building Your Own Backyard Oven
- 41:22A Special Market Report from Washington’s Skagit Valley
- 45:47Farming Geoduck in the Pacific Northwest
- 53:09Cryo-Shucking Oysters with Liquid Nitrogen
The full episode
3 of 9A Vegan Strip Club, Shucking Oysters with Liquid Nitrogen- 0:00A Visit to The World’s Only Vegan Strip Club
- 9:26Sea Urchin Ice Cream and More Chef Collaborations at Salt & Straw
- 17:18Le Pigeon - Gabriel Rucker Talks About the Dirty BirdYou’re reading this
- 24:04Do You Know Where Your Flour Come From?
- 27:55Introducing an Exercise Bike that Doubles as a Grain Mill
- 31:42Tips for Building Your Own Backyard Oven
- 41:22A Special Market Report from Washington’s Skagit Valley
- 45:47Farming Geoduck in the Pacific Northwest
- 53:09Cryo-Shucking Oysters with Liquid Nitrogen