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)
- Core the tomatoes and crush them in a bowl to release the juices. Remove the stem and seeds from the pepper. Cut the pepper, cucumbers, and onion into 1-inch pieces and add to the tomatoes. Add the garlic, tarragon, basil, parsley, salt, sugar, bread, and sherry vinegar and mix the ingredients well. Cover the bowl with plastic wrap and allow the mixture to marinate in the refrigerator overnight.
- Process the tomato mixture in a blender until smooth; pour into a large bowl lined with cheesecloth. Gather the sides of the cheesecloth, tie them together like a jelly bag, and strain in the refrigerator overnight to collect the clear water. Discard the solids and, if necessary, adjust the seasoning of the liquid with salt and a bit more vinegar. Weigh the liquid.
- Weigh out xanthan to equal 0.15 percent of the liquid weight (for example, for 100 grams of liquid, use 0.15 gram of xanthan). While blending on the lowest speed, gradually shear in (see page 311) the xanthan. Continue blending until the mixture thickens, 5 to 6 minutes, then strain the gel into a vacuum seal bag. Vacuum at 100 percent, without sealing, five to six times to remove air bubbles introduced during blending.
- If needed, season the tomatoes with salt to taste.
- Place a few spoonfuls of tomatoes in each bowl, and pour an equal amount of Gazpacho Liquid around the tomatoes. Top the tomato with flowers and top the liquid with 20 drops of pistachio oil.