Last week Dave Racicot served this fennel tasting at the Beard House. He presented fennel in five forms: purée, custard, marmalade, gelée, and pollen. Pecorino essence and marigold petals rounded out the dish. Click here to see more pictures of chef Racicot's dinner.
Last week Dave Racicot served this fennel tasting at the Beard House. He presented fennel in five forms: purée, custard, marmalade, gelée, and pollen. Pecorino essence and marigold petals rounded out the dish. Click here to see more pictures of chef Racicot's dinner.
