Thursday, September 17, 2015



 Sunflowers are our summer culinary muse! One of my sous chefs, Quin, started experimenting with ways to prepare sunflowers last year.  By the time we had some good ideas, summer was coming to an end and our sunflower supply was gone.

 Luckily, this year we got off to an early start and just debuted a dish I am really excited about. Quin managed to use almost every part of the sunflower plant: pickled sunflower buds, sunflower confit in sunflower oil, roasted stems, crispy petals and toasted seeds. 

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