The menu at Bel Air’s Pairings Bistro changes throughout the
year, evolving to highlight the best products from each season.
This spring, Chef/owner Jon Kohler is serving small, succulent
spring chickens, roasted and served with fresh peas and local
mushrooms.  Pairings Bistro 2105 Laurel Bush Road | Suite 108 |
Bel Air, MD 21015 410-569-5006 |  Roast Poussin with Wild
Mushrooms and Spring Pea Ragout Serves 6  6 poussins (spring
chickens, preferably from KCC Natural Farms in Forest Hill)
Kosher salt and freshly ground pepper 1 teaspoon minced fresh
thyme leaves (plus additional for garnish)  "Like" Harford
Magazine's Facebook page  Brine (optional): 1 gallon water 1 cup
kosher salt 1/4 cup honey 2 Tablespoons whole black peppercorns
6 garlic cloves, smashed  Mushrooms and Pea Ragout: 3
Tablespoons minced shallots 1 pounds fresh assorted local
mushrooms, cut into equal bite-size pieces 1 Tablespoon unsalted
butter 1 teaspoon olive oil 3 cups fresh chicken stock (low
sodium broth can be used) 1-1/2 pound fresh