inthekitchen
Above : Enoteca ’ s roasted sunshine yellow beets are enhanced with plums and oranges . Quinoa adds a pop to the palate while walnut infused ricotta balances the dish with its hint of salt . Below : Chef Emily Butcher of Nola puts a new spin on classic French beef tartare . Adding pickled red beet and dill enhances the tangy sweetness of each mouthful and delivers additional toothsome texture .
Photography by Enoteca and Rosalie Berger
ciao ! / oct / nov / two thousand twenty-two 19