Dev’s Cooking Class/ by Robyn Wolfe, Marketing
Last night we kicked off our new cooking series, “From Prosser Farm to Our Table,” with Dev Patal, part time Serious Pie cook and full time Prosser Farm gardener!
All summer, Dev has spent his long weekdays working alongside Jackie Cross on planning, planting, and harvesting their bounty. All of our restaurant kitchens are full of heirloom tomatoes and other vegetables and the chefs are featuring them in fresh and innovative ways.
Dev showed how easy it is to make tomato water from over-ripe tomatoes and transform it into a delicious clam soup seasoned with star anise, saffron, and almond flour roux. His simple cheese spread accented a fresh tomato salad of cucumber coins, fenugreek leaves, and dehydrated brioche all lightly dressed with cumin and chili flake olive oil dressing.
Our last taste of tomato water granita garnished with borage petals left us craving more!
(Note: in the photo, top, Dev is on the left, and another Prosser Farmer, Annie Koshi-Karell, is on the right.
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September 14th, 2011 at 4:52 pm
That was so fun and tasty! Dev and Annie are awesome! Was it Caroline that did our drinks? Yum yum yum!
September 16th, 2011 at 7:14 am
Jessica did the delicious tarragon and black pepper infusion! Dev’s dishes were
incredible!