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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.
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1 comment:

  1. Deirdre ArmstrongMarch 1, 2012 at 9:02 AM

    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?

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