![]() ![]() ![]() ![]() Elote CafeĪnother of chef Smedstad’s bites was finely minced, carefully mixed, and seasoned just so. Doc’s Artisan Ice Creamsĭoc brought seven ice cream bars to the party - including chocolate, raspberry Chambord, blood orange, coconut lemongrass lime and more - all of which were possessed of pure, intense flavors. Served as a delicately whipped foam with a bit of sweet/savory plum and cherry preserve, this was a nice spin on the decadent treat. District American Kitchen and Wine BarĪn awfully fun miniature take on a root beer float made with orange vanilla ice cream and topped with toffee popcorn, the tiny “root beer caviar” almost vaulted this into the top tier for me. Its parmesan puree and olive tapenade were perfectly lovely accompaniments, but season it a little more and cook it a little less and this juicy bit of lamb would be even stronger. If lines won medals, this would have demolished the competition. DeseoĪ succulent chunk of miso-glazed pork belly with spicy aji panca needed, I think, just a little bit of bright contrast to put it over the top. They weren’t paragons of the form, but with a little creme fraiche, brown butter and mustard seed, these doughy dumplings were still pretty darn good. Citizen Public HouseĪ hearty little bite, tender cheeks with pork demi and caramelized onion puree were brightened with a bit of pickled fennel and cranberries. Cibo’s pair of pizzas obviously weren’t the same as they’d be fresh out of the oven, but they were a whole lot better than I’d expect any traveling pizza to be. There’s a reason you rarely see wood-fired pizza at festivals. I’m not sure I’d choose this over a traditional banana split, but kudos to Churn for figuring out how to serve one on a stick, coating a banana ice cream bar with chocolate and dusting it with crumbled nuts and freeze-dried strawberry dust. The beet “panna cotta” wasn’t exactly true to form, and its black garlic soil was almost too strong, but nonetheless, this tiny vegetal terrarium with herbs and vegetables packed too much flavor to award less than silver. Simple shrimp in a flavorful sofrito on manchego cheese toast that had been carefully griddled to achieve a deep golden color and perfect crisp. It might seem silly to award a silver medal to the campfire classic, but when it’s made with peanut butter mousse and chocolate covered bacon and arrives precision-torched on a stick, it’s essentially the tiny apotheosis of the form. You can’t go wrong with tender achiote-braised pork and sour orange pickled onions on a good tortilla. MORE: All of Armato's favorite Devour dishes from the weekend SILVER MEDALS - MIGHTY FINE FOODS Barrio Cafe But it had the flavor to match the wit, and really, what better and more festival-friendly way to feature a perfect piece of humble produce? Let's make this another late addition to the gold medal podium. The more I think about it, the more I chuckle at the wit of the cauli-pop, a lone broccoli floret dressed with Meyer lemon aioli, crispy shallots, cilantro and a touch of chimayo chile. ![]()
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