Yesterday was big. We received some beautiful strawberries from Wicked Wilds, a new solera-style vinegar from Steve, a beautiful organic yogurt, and young celery leaves from the Chef’s Garden. Together, this influx of ingredients created a perfect storm of sorts. What I mean is that they all came together and triggered the idea of a canape. We have had an antigriddle for some time, stored nicely in its original packing, seal unbroken. I had truly wanted to make great things with this piece of kitchen equipment, though I had yet to find grand inspiration. When all these ingredients arrived together, I simply tasted them as individuals, and the idea for the dish formulated itself. I do not think our Mara de Bois with frozen yogurt, though it certainly is tasty. Here are the first shots of the dish coming together in the kitchen last night.
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