Carrots and Hay

Food — By Crust on January 10, 2010

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This is one of the courses, of the 11. It is radish powder, singed hay gel, sprouts, dressed in a couple drops of champagne vinegar and a couple grains of salt, carrots steamed on a bed of hay, radish micros dressed the same as the sprouts and a few flakes of pecorino. I cleaned the carrots, buzzed the powder, and plated the dish, but they don’t let me season the sprouts. I also labeled the squeeze bottle.

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