HOT PLATE
Executive Chef Taylor Kearney
The Front Room Tavern
HOT PLATE INTERVIEW #8
Executive Chef Taylor Kearney of The Front Room
Tavern at Hotel Lumen in University Park offers up
an interesting take on comfort foods.
let the natural taste of chicken shine through. We use local
free range chickens roasted in their own juices with butter and herbs. We roast chicken thighs and chicken feet to
make a jus and intensify the poultry flavor of the dish, and
then we serve it over buttermilk whipped potatoes, which
is garnished with chicken skin chips.
Q: Winter often means comfort food. What is a key
dish on your menu that you think your customers
consider comfort food?
A: I think that our chicken dish is the most relatable.
It is something that is so simple yet so good and
you