From: Chef Thomas Fleming, 214 Central, Dallas. Yield: 12 servings. 1½ cups mayonnaise 1½ Tbsp. canned chipotle peppers in adobo sauce, chopped to taste, salt and pepper ¼ cup red wine vinegar 1 tsp. Dijon mustard 1 Tbsp. minced shallot ½ tsp. minced garlic ½ cup olive oil to taste, salt and pepper 12 slices applewood sliced bacon 4 portobello mushroom caps, stems and fins removed to taste, salt and pepper ⅓ cup olive oil 2 Tbsp. each, chopped fresh thyme, rosemary and oregano ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.