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He’ll also continue cooking at pop ups around the country, and he is planning a new intimate fine dining restaurant called Buboy, the nickname of his grandfather Ken Lynch, that celebrates food of the African and Caribbean diaspora.

Add the mushrooms, 1/4 teaspoon of the salt, and the pepper.Cook, covered, stirring occasionally, for 5 minutes longer.. Stir the flour into the vegetables.

Whisk in the broth, half-and-half, marjoram, and the remaining 1/2 teaspoon salt.Bring to a simmer and continue simmering until the sauce starts to thicken, about 2 minutes.Remove from the heat and add the chicken.

If using a saucepan, pour the mixture into an 8-by-12-inch baking dish..In a medium saucepan, melt the remaining 2 tablespoons butter.

Remove from the heat and stir in the bread crumbs.

Sprinkle the buttered bread crumbs in an even layer over the chicken mixture.loosely packed fresh basil leaves.

Bring 3 quarts water to a boil in a large saucepan over high.Add Kamut and 1 tablespoon salt.

Reduce heat to medium-high; simmer, stirring occasionally, until Kamut is puffed and tender but slightly chewy, 1 hour to 1 hour and 15 minutes.Drain and spread in an even layer on a large baking sheet.