The Magnet

Bringing it back to the grub today as chef shows his ability to take something simple (a gosh darn carrot!!) & make it delicious by somehow making it even more carrot-y & totally un-carrot-y at the same time Is it witchcraft?? (Most likely)
Is it math? (“If I take this carrot, multiply it by the square root of carrot juices & {subtract}the co-efficient of koji then multiply by Pi….”)
Either way, same result: perfect carrots.
We’re also into taking classics, tweakin’ & twistin’ until we have something unique without taking away the simple pleasures of a tried & true dish (meat n potaters anyone? Yes! Us! All the time please).

Photo 1:
Coq au vin - red wine braised chicken leg, schmaltz “tater tots”, Koji carrots, mushrooms & roasted shallots

Photo2:
Koji braised carrots, labneh, chive oil & dukkah

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