Salmon Skin No. 2

salmon skin

tofu crema with habanero and capelin roe

carrot tops & watercress stems dressed in pineapple vinegar

Grits

Flavor does not always have a visual cue. This unassuming bowl of grits is layered with corn flavor from all angles. Ground hominy was cooked in a corn cob stock and corn juice until tender. It was then finished with a cream infused with charred corn husks and popcorn, plus salted butter and some pulverized fresh corn kernels. I think some freeze dried corn and bourbon brown butter can really take it to the next level.