Chef Derrick Foster originally began his culinary career at The Rieger, and pays homage to his midwestern roots with restaurant Ember, a KC style barbecue spot in California. Here, his homecoming kitchen is for fans of comfort food with a dash of daring as you create your ideal plate, starting with your choice of heat (right up to the far edge of the Scoville scale). It’s the perfect excursion into spice that will leave you burning for more.
STEP ONE: HOW MOTHER CLUCK’N’HOT?!
OG – Plain, no heat
Weak sauce – Teensy heat
Kickin’ it up – Hint of burn
Cluck yeah – Blazing
Mother clucker – Inferno
What the cluck – No clucks given. Bring it baby!
STEP TWO: CHOOSE YOUR STYLE
Come back sandwich
Boneless breast, slaw, pickles, cluck sauce, bun
Boneless breast served with bread and pickles
3 jumbo tenders, sliced bread, pickles, one dipping sauce
STEP THREE: ADD SIDES AND EXTRAS
Bucket of tenders
12 tenders pick your heat level
Feeds 4-5 people, pick your heat level, french fries, slaw, pickles, two cluckers, ranch, cluck sauce
STEP FOUR: COOLDOWN
Cap’n crunch milkshake
Cap’n crunch cereal, ice cream, milk, whipped cream
Chocolate mint shake, whipped cream, crazy toppings