The dish came together not because we are great planners. This dish came together because we enjoy cooking, are willing to say yes, and are open to connecting the dots as they appear. The whelks came first. The idea of English pea butter actually came before that, but we did not make it until we had our centrifuge up and running. The pea butter is technique is invented by the Modernist Cuisine team and hopefully is in the book Modernist Cuisine. Even if it's not in there, the idea alone makes owning a centrifuge well worth the investment. And the dashi was a result of having the pea water and our desire to have a vibrant green, umami-rich broth. The peas in the pod are a reminder of haute cuisine, delicate hands and beautiful ingredients. With all of these puzzle pieces in play, it was only a matter of arranging them to our satisfaction to finish the dish.
