Sauteed Brill and King Crab
Chioggia Beets ~ Acini di Pepe ~ Creme Fraiche
Curry Beet Broth ~ Red Beet Oil
As you can probably tell fromreading these posts:
the textures within a course are as important to our dining experience
as the ingredients themselves.
When making soup, texture is paramount, and within this golden beet broth
the textures are of the essence.
I believe it also needs to be noted: This fish soup tastes sooooo good!
Patrick O'Toole 