This Weekend: Cheer on the Kids at the Euphoria Festival, Greenville, SC
Join our food editor, Darcy Lenz, as she judges the Euphoria Festival’s Kids in the Kitchen: Healthy Lunchtime Throwdown on Sunday, September 20—a cooking contest where students, between the ages of 8 and 12, will compete to create winning lunch dishes. Three of the country’s top ranked Michelin chefs will work side-by-side the kids as their sous chefs during the competition, including renowned chef David Kinch, from Manresa in Los Gatos, CA.
Chef Kinch, who has retained a two-star Michelin rating for nine consecutive years and is a James Beard finalist, is at the forefront of the new contemporary California cuisine movement. Check out Darcy, the chefs (Curtis Duffy and Sean Gray will join Kinch), and especially the kids at the contest on Sunday, September 20. And get inspired by the recipe Chef Kinch has shared with us.
An Edible Reflection: 25 Tomatoes, Pistachios, and Allium FlowersBy David KinchServes 8 to 10
For Gazpacho Liquid:2.2 pounds tomatoes (about 6 medium)4.5 ounces red bell pepper (about 1 medium)1.1 pounds peeled cucumbers with seeds (about 2 medium)5 ounces white onion (about 1 medium)2 cloves garlic, peeled1 sprig tarragon1 sprig basil1 sprig Italian flat-leaf parsley4 teaspoons kosher salt1 1/2teaspoons sugar1.7 ounces sourdough bread, crusts removed, toasted golden, in small pieces3 1/2 tablespoons sherry vinegar, plus more as neededXanthan gum (0.15 percent of weight)