As the Executive Chef of the Michelin-starred Solbar in luxury hotel resort Solage Calistoga, Brad Cecchi delights in using Northern California ingredients, selecting Clover Sonoma products from butter, to buttermilk for his culinary creations. Brad showcases his sense of home to visitors to Napa Valley from across the globe with his fine-tuned skills and a passion for Northern California’s farmers, ranchers, artisans and vintners. This summer he’ll be opening his own restaurant, Canon East Sacramento.
At home, Brad cooks for his wife, Mackenzie, and hosts dinner parties for friends with some of his favorite recipes – including his own take on Buttermilk Fried Chicken. Create your own at home, using Clover Low Fat Buttermilk for a perfectly crispy crunch.
8 chicken thighs, or 4 chicken thighs and 4 drumsticks, skin on
1 quart Clover Low Fat Buttermilk
Clover Buttermilk Brine (recipe follows)
Seasoned Flour (recipe follows)
Seasoning Mix (recipe follows)
1 quart Canola Oil
½ gallon Clover Low Fat Buttermilk
½ cup Salt
Zest of 4 lemons
1 head of garlic cut in half
3 tbsp of cracked black peppercorns
Directions: Combine all ingredients.
4 cups All Purpose Flour
1 cup Cornmeal
3 tbsp Salt
3 tbsp Ground black pepper
1 tsp Onion powder
1/8 tsp Cayenne pepper
Directions: Mix together ingredients in large mixing bowl.
¼ cup Kosher salt
1 tsp Smoked paprika
1 tsp Black garlic powder
¼ tsp Celery seed
¼ tsp Fennel seed
¼ tsp Mustard seed
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