Learning a bit about the flavors of Southern food. Fried cornbread, roasted root vegetables with rosemary-honey glaze, braised kale over slow braised beef neck, all topped with a kale chip and mustard
First, roasting whole beets. Then, pickling the beet stems. Finally, making ravioli with beet greens and goat cheese. Serving with horseradish creme and parmesan crips.
Trying to balance peeled tomatoes on top of brioche crouton, basil oil and tomato coulis. Attempting to spoon tomato sorbet on top resulted in a bit of a structure breakdown on one plate. On the other