At Imbue Palate one of my favorite things to do is explore the culinary world with the chefs that are making magic happen in the kitchen and on the screen. Chefs we have come to admire and chefs we need to know. For every Emeril Lagasse and Bobby Flay, they are an army of culinary geniuses out there waiting for exposure. It is my goal to provide exposure to this talent and share a little bit more about what they are doing.
So far we have brought you the stories of 4 amazing and talented chefs that are constantly pushing themselves to take their talents to new levels. It is so amazing what they have already accomplished. What I find even more astonishing is that they are ready to attain new heights in the culinary world. Right now the culinary world is having to transform to stay alive and chefs like these are at the heart of what’s to come.
#projectmysterydish is an idea I had to bring some fun into the ground hog days we are currently living in. The concept is simple and a take on some cooking shows we have seen in the past. Id like it to be a precursor for a cause that benefits a charity but I would like to get traction before we take it there.
The concept is a 6 ingredient challenge ( not including fillers, seasoning, and garnish which are allowed). To kick it off and provide inspiration. I did a pre-contest example. My 6 ingredients were ; Halibut, Acorn Squash, Figs, Blackberrys, Golden Beets, and Dandelion Greens.
To finish I garnished it with roasted fennel, radish, and limes. I was pretty happy with the dish although I woild swap out the dandelion greens as they were a bit to bitter for this dish.