I’ve had this little idea in my head for the better part of a year. A quick message, one conversation and three days later, the first of many more creative play dates together between myself and Chef Ryan Santos of Please, happened.
When Ryan suggested he could even forage for juniper berries in his own urban neighborhood, the main ingredient of the dish was decided, we had a little field trip, to boot.
Here’s a little peek of what happened last week on a grey, winter day in OTR ~ foraging, and creating.
Buttermilk granita, juniper white chocolate cremeux, red currant, apple & walnut, with candied juniper greens…a la Chef Ryan Santos plated in ceramics artist Bethany Rose Kramer‘s earthenware vessel.
**A reminder, when foraging to ONLY consume what you KNOW is safe. Otherwise, DO NOT!
