It’s easy to get lost in the briny, hoppy flavor of beer-pickled cauliflower or sage-scented pumpkin custard without appreciating all the effort that goes into turning culinary inspiration into an actual dish being served at a restaurant. The process involves creative thinking (could branches and leaves flavor ice cream?), patience (will a weeklong cure and 16-hour cook give a slab of bacon the ideal texture?), and plenty of trial and error. We went into four top Twin Cities kitchens to learn how chefs turn ideas into dishes that get raves.
Part 1: Chef Steven Brown of Tilia
Duck Breast with Cauliflower Pudding, Fermented cauliflower, and Beer Gelée.
Part 2: Chef Håkan Lundberg of The Minneapolis Club
Baked Stuffed Apple with Bonfire Ice Cream.
Part 3: Chef Landon Schoenefeld of Nighthawks
Chicken Noodle Soup and a BLT Sandwich.
Part 4: Chef Khanh Tran of The Bachelor Farmer
Pumpkin Custard with Sage Syrup, Maple Walnut Ice Cream and Candied Sage.
