Thursday, February 23, 2012

Winter Ingenuity

Jerusalem Artichoke Bisque, garnished with beet cream, white truffle oil, and toasted pumpkin seeds. What to make when there's not much in the cooler.

1 comment:

  1. Chef,

    That is just stunning! Love the idea of adding beets to that luscious bisque. What a great way to showcase the lowly sunchoke. Who says you can't eat local year- round?