The kitchen is a micro melting pot of bizarre and wonderful ideas, most, having had their ten seconds of theoretical fame, inevitably slip into the past. Once every so often, though, an idea comes along that is so far out, so ludicrous, so arrogant that it would be a carnal culinary sin not to attempt it. That is why we turn ducks into hot dogs at Culina.
Perhaps it is monstrous to end the life of something you’ve raised. But is it monstrous to be this close to food?
I rarely question the origin of a bag of green onions. The kitchen isn’t unlike a video store that gets new releases, or an auto-body shop that gets front fenders. Scallions simply arrive on my cutting board and I cut them—thinly, on a bias—into garnish…easy. I don’t question where they’re from or [...]
Chef : Agnes White
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