11/24/2025
Back in the kitchen with another Fullsend Mode creation.
Took a simple grocery-store chicken breast, sliced it open, and packed it with real ingredients — layered meats, vegetables, shiitake we grow in-house, and beech mushrooms (my go-to “flavor holders” for Italian dishes). Wrapped it in spinach, coated it in Panko, baked it until it hit that perfect crunch.
The full recipe will be on Patreon — step-by-step from prep to plating.
On that same page, I’ll show you how to walk into any grocery store, buy mushrooms, clone them properly, and never have to buy them again… so you can create dishes like this whenever you want.
And this is the exact kind of hands-on learning you’ll get at our upcoming class — preservation, isolation, kitchen applications, and real techniques you can use immediately.
We’re doing all of it live in two hours, and you’ll be working right alongside me. Everything you make, you take home so you can keep the adventure going.