Challenged to create a dish with kudzu starch, Erick Williams of MK uses it five ways.
Category: Key Ingredient
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Key Ingredient: Jenner Tomaska makes a pigs’ foot roll
Next sous chef Jenner Tomaska goes hog wild in the kitchen with pigs’ feet.
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Key Ingredient: Francis Brennan tarts up doughnuts
Challenged to cook with sumac, Do-Rite Donuts chef Francis Brennan tarts up long johns with the acidic Middle Eastern spice.
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2014 Key Ingredient Cook-Off
Friday, May 9, 7-10 PM The winners of the 2014 Key Ingredient Cook-Off, as determined by an audience vote, were: Aaron Arnett, Davanti Enoteca (honeycomb tripe) Barry Sorkin, Smoque (tamarind) Meg Galus, NoMi Kitchen (sheep’s milk) Andrew Deuel, Tesori (chestnut flour) Abraham Conlon, Fat Rice (miso) Judges’ choice for best in show:Duncan Biddulph, Kinmont (tamarind) […]
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Jeff Mahin of Stella Barra Pizzeria tops a gumbo-inspired pizza with okra
Who knew that okra can mimic mozzarella? Jeff Mahin of Stella Barra Pizzeria tops a gumbo-inspired pizza with the slimy seed pod.
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Key Ingredient: Mike Bagale of Alinea candies Necco Wafers
Challenged to make a dish with Necco Wafers, Mike Bagale of Alinea candies the candy.
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Key Ingredient: Andrew Brochu goes classic with milk jam
Aviary chef Andrew Brochu’s experimentation leads him back to the barnyard with milk jam.
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Key Ingredient: Jeremy Brutzkus of Longman & Eagle updates a favorite of the sultan’s harem
Pastry chef Jeremy Brutzkus of Longman & Eagle updates a favorite of the Sultan’s harem.
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Key Ingredient: Courtney Joseph of Takashi grows to like rose water
Takashi pastry chef Courtney Joseph triumphs over rose water—and grows to like it in the process.
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Key Ingredient: Meg Galus conquers century eggs
Meg Galus, pastry chef at NoMi Kitchen, conquers the century-egg cookie.
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Key Ingredient: Leigh Omilinsky of Cafe des Architectes makes a superfood unhealthy
Leigh Omilinsky transforms the superfood chia seeds into a five-way superdessert.
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2013: The year of our 100th Key Ingredient
The past year of our chef-to-chef challenge has included lobster guts, durian, and pig uterus (some of it a little burned).
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Key Ingredient: Anna Shovers of the Publican turns chicory root Vietnamese
The Publican’s pastry chef makes a coffee substitute into ice cream inspired by iced coffee.
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Key Ingredient: Dana Cree of Blackbird sweetens up pine sap
Blackbird pastry chef Dana Cree makes ice cream with an ingredient that “looks like a tree took a poop.”
Posted inFood & Drink
Key Ingredient: Thomas Raquel deslimes a “weird martian fruit”
Acadia pastry chef Thomas Raquel deslimes horned melon.