A food fan from the first

Chef: Jacques Pepin, who was in the area to film live segments of a PBS show, had an early interest in learning to cook.

1 tablespoon unsalted butter

1 tablespoon virgin olive oil

1 tablespoon chopped garlic

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh chives

2 tablespoons chopped fresh parsley

1/2 teaspoon freshly ground black pepper

2 teaspoons red-wine vinegar

Heat grill to medium.

Meanwhile, split the chicken by cutting it lengthwise through the center of the breast. Then, using your hands, open the chicken and press it down on the table until the carcass inside lies flat. Cut halfway through the wing joints at the shoulder and halfway through the joints between both drumsticks and thighs. (This assures that the chicken will cook thoroughly at the center of these joints).

Combine the teaspoon each of salt and thyme and the 1/2 teaspoon of pepper in a small bowl. Sprinkle this mixture on all sides of the chicken, and place the bird skin side up on the grill. Cover, and cook for about 15 minutes, then reduce the heat from medium to low. Turn the chicken so it is skin side down, and cook it for another 45 minutes, turning it occasionally to brown it well and make it crisp on all sides. Remove the chicken from the grill, and place it on a plate to "rest" for 10 minutes.

Meanwhile, heat the butter and oil in a skillet. When it is hot but not smoking, add the garlic, tarragon, chives and parsley. Cook for 10 to 15 seconds, then remove from the heat. Stir in the 1/2 teaspoon pepper and the vinegar.

Cut the chicken into 8 to 10 pieces, and arrange the pieces on a platter. Coat the chicken with the garlic/herb mixture. Serve lukewarm, or pack and serve at room temperature for a picnic.

Baked Stuffed Portobello Mushrooms

Serves 4

4 large portobello mushrooms (about 1 pound) with stems

3 tablespoons virgin olive oil

8 scallions, cleaned and cut into 1/2-inch pieces (1 cup)

3 cups coarsely chopped Swiss chard (leaves and ribs)

1/2 teaspoon salt

8 ounces spicy sausage meat

5-6 cloves garlic, peeled, crushed and chopped (1 tablespoon)

1 tablespoon finely chopped fresh sage

1 tablespoon finely chopped fresh savory

3 ounces bread (country-style, whole-wheat or white), coarsely chopped in a food processor (1 3/4 cups)

1/4 teaspoon freshly ground black pepper

Remove the stems from the mushrooms, and chop the stems coarsely. (You should have about 2 cups). Cut a thin horizontal slice from the top of each cap, and reserve these "lids" for later use.

Heat 1 tablespoon of the oil in a large skillet. Add the scallions, Swiss chard and the chopped mushroom stems, and cook, covered, for 5 to 6 minutes, or until most of the moisture is gone and the stuffing mixture is sizzling and soft. Stir in 1/4 teaspoon of the salt.

Transfer the contents of the skillet to a mixing bowl, and mix in the sausage meat, garlic, sage and savory. Add the bread crumbs, and mix just enough to combine.

Preheat the oven to 350 degrees or heat the barbecue grill to low. Meanwhile, arrange the mushroom caps gill side up in a row on top of an oiled cookie sheet large enough to accommodate them. Sprinkle the remaining 1/4 teaspoon salt and the pepper on the caps, then spoon the stuffing mixture on top, dividing it among the caps. Place a reserved "lid" on top of each stuffed mushroom, and sprinkle the remainder of the oil on top.

Place the mushrooms in the 350-degree oven or on the rack of the low-temperature barbecue grill, cover and cook for 35 to 45 minutes, or until the mushrooms are cooked through and nicely browned. Serve one stuffed mushroom per person.