While working on the new menu, I had the idea of doing a pot pie for an appetizer course. Pot pies are a classic American staple and the perfect comfort food when approaching the winter season. After going back and forth about how to make the shell, I decided on a basic profiterole (most people know them as cream puffs). I made the savory batter and baked off the airy little pastry pockets. Once they were cool, I filled them with some of the buffalo green chile mixture. The buffalo is ground and cooked with potatoes, corn, and poblano peppers in seasoned broth. After letting the staff taste this batch, I think that it's definitely a keeper for the new menu.