The Allis
  • Allis Head Chef Gerad Gobel chose to prepare Chicken Galantine on his James Beard Eats Week menu, as an ode to both James Beard and his career as a chef. It's a dish he first encountered at his previous job, James Beard award nominated Bar Agricole in San Francisco. It was one of chef Brandon Jews favorite things to make during the restaurant's first year. When Chef Jews left to open his own restaurant Mister Jiu’s (also JBA nominated), the galantine transformed into a dish for a Chinese restaurant. From modern Californian, to modern Chinese, to The Allis - Chef Gerad looks forward to paying homage to a transformative dish that remains a part of his story as a Chef.