We took the components of our radish and rhubarb bites and reworked them. First we made a rhubarb puree flavored with grenadine and honey and then brushed it onto slices of nori. We dehydrated the rhubarb coated nori strips to turn them back into crisp sheets. We took thinly sliced baby radishes and seasoned them and their greens with olive oil and salt. We arranged them on broken pieces of nori to create small "tarts". The thin, savory tarts were crisp, spicy, fruity, and fully seasoned. The rhubarb added a light acidity and soft earthy flavor to the dish. It's presence comes at the end of each bite, rather than being front and center. It was exciting to retool an idea and see how we could make it better.
Years Past
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