In celebration of Clio, really of chef Ken Oringer, we took a favorite dish from Clio's opening menu as an inspiration. The dish was elegant, smart, forward thinking, and delicious. Ken's creation was Seared Day Boat Scallops with parsley root, fried parsley and osetra caviar. The seared scallop sat on a bed of parsley root puree. The scallop was topped with a rich scallop sauce loaded with osetra caviar. It was topped with fried parsley and ringed in a dark green parsley oil. It's elegance, refinement, and full flavors spoke of the style of food that we produced under his guidance at Clio. We took the elements and re-imagined them as a pasta course. We made parsley and preserved lemon noodles, and a white bolognese sauce enriched with ground scallops, parsley root, fennel and onion. We tucked a spoonful of parsley and wakame puree under the pasta and topped it with caviar and a generous grating of sea truffles. The dish was delicious. It was incredibly inspiring to take a dish from one of our mentors and reinterpret it in recognition of his wonderfulness.
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