Brian Ricci is no stranger to COOK. During his position at Kennett, Brian made several eclectic appearances in the COOK kitchen–a Burns Dinner a couple years back (complete with haggis bundle); a curry feast (at the recommendation of Rival Bros.‘ Jonathan Adams, who praised Ricci’s curry, which was a popular staff meal during their shared Pub & Kitchen days); and many more. So when we heard that Brian was to be the chef at the upcoming Brick & Mortar, we jumped at the chance of hosting a restaurant sneak peek event.

Turns out we weren’t alone in our anticipation of B&M’s opening. Details magazine included the upcoming Loft District spot in their list of Most Anticipated Bar Openings of 2015. Ricci is still working on the menu and hinted at a mid-February opening. Until then, here are two recipes from previous classes–a Tahini-Maple salad dressing and his Chicken Tikka (shown above). Guests begged for the recipe for both, and Ricci was happy to oblige. He’s good like that.

TAHINI-MAPLE DRESSING

¼ cup tahini
2 tbsp white wine vinegar
2 tsp white miso
2 tsp maple syrup
pinch of red pepper flakes
¼ cup water

Blend all ingredients until combined.

CHICKEN TIKKA

5lb. boneless chicken thighs
3 bunches watercress
2 limes
extra virgin olive oil
basmati rice

Clean the thighs of any excess fat. Prepare marinade (recipe follows) in a blender and puree smooth. In a bowl, mix chicken and ½ of marinade. Allow the meat to marinate 24 to 48 hours refrigerated.

Roast chicken at high heat or grill on hot coals until meat juices run clear. Top with the reserved marinade. Serve with a watercress salad and basmati rice.

Marinade:
50 g ginger
15 g garlic
100 g onion
35 g curry leaf
100 g mint
150 g cilantro
100 g green chili
salt and pepper, to taste
200 g sugar
1200 g whole milk yogurt