Top Chef ™
Baker:
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Beet, Kale and Puffins on a Table
Dan: " I present you with beet tartar mixed with tahini, pickled apples, celery, and shallots. We have a beet puree with shirodashi and fish sauce, a fried kale and pumpkin seed puree with a little fried kale salad. We have some scallion powder. There's black garlic, lavender with harissa oil and horseradish emulsion. And then there's a side that is somewhere between a pita and a english muffin."
Gail Simmons, waving the side: "That's a perfect description."
Dan: " I call them puffins. I just had a good time with this."
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