![]() Name three restaurants you are dying to go to in the next year. Lately I’ve been working with carrots, Asian turnips, asparagus, radishes and fennel. ![]() Whether they were poached, roasted or grilled first, chilling them turns them into a different animal. ![]() What is your current food obsession? Vegetables. Roasting mushrooms deepens flavors and can add a nice texture. What is the best bang-for-the-buck ingredient, and how would you use it? Mushrooms can add umami when there’s no meat. Is there a culinary skill or type of dish that you wish you were better at? I wish I was a better pastry chef, but I’m just not patient enough. That’s the way the best creations are made: starting with a foundation, then tweaking it to create something new-or newish. What’s the most important skill you need to be a great cook? Understanding a technique or a classic dish can free you to use it anywhere. Also Deborah Madison’s, Alice Waters’s and David Tanis’s books. He also taught me to think about possible outcomes-about what could go wrong-in order to steer a dish in the right direction. I learned a lot about traditional Southern cooking. Who is your food mentor? What is the most important thing you learned from him or her? Scott Peacock at Watershed spent a lot of time with me I was lucky, because that doesn’t happen in every kitchen. Quinoa, pasta and farro are also ideal carb-filled vessels for vegetables from the market. If you have a pizza stone, it’s easy to make pizza dough and throw some vegetables on it. What is the best dish for a neophyte cook to try? I’m trying to teach new cooks to use more fresh market produce. I used to make a bean-and-cheese pasta, which might sound weird, but it was great for a student. I was a vegetarian in college and cooking a ton of vegetables. What was the first dish you ever cooked by yourself? When I was young, I cooked a lot and didn’t really think about it. She taught me basics like how to make biscuits, but also how to use my senses and trust my instincts. She was an intuitive cook, who just knew how to can and preserve and make great pickles. ![]() Who taught you how to cook? What is the most important thing you learned from him or her? From an early age, I watched my grandmother in the kitchen. Recipe development and photography thanks to Rachel Carr of . Follow Instagram.F&W Star Chef » See All F&W Chef Superstars Restaurant: Miller Union (Atlanta) Experience: Floataway Café (Atlanta), Watershed (Decatur, GA) Education: BS in architecture, Georgia Tech Up next: A cookbook geared toward shopping at local farmers’ markets (scheduled for publication in spring 2015, by HarperWave). Drizzle the dressing over the beet and citrus salad, then garnish with walnuts and cilantro. To make the Champagne Orange Vinaigrette, whisk together the Cold Pressed Virgin Walnut Oil, tangerine juice, date syrup, champagne vinegar, salt and pepper. Arrange the beets and citrus slices on a plate. Peel and slice all the citrus fruits into very thin slices and set aside. Allow to cool and then carefully remove the peel. Bake them for 1 hour, or until the beets are tender to the center with a knife. Wrap both the beets in aluminum foil and place them on a baking tray in the oven. Salt and black pepper to taste Garnish: walnuts and cilantro INGREDIENTS SALAD 2 medium beets, roasted, peeled and slicedġ small ruby red grapefruit, peeled and slicedĬHAMPAGNE ORANGE VINAIGRETTE 2 TBSP Octonuts California Walnut Oilġ tsp date syrup (maple syrup or agave also work) Earthy beets and tangy citrus pair perfectly with rich walnuts and Octonuts California Walnut Oil in this colorful salad! □ Feel free to use whatever citrus fruit is in season - blood oranges would be beautiful, or even pomelo!
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