- Julia Thiel
- Dana Cree’s pine sap ice cream with celery-root cake, goat cheese mousse with pine honey, and apple Turkish delight
It’s time again: the Key Ingredient Cook-Off is returning for its second year, this time on May 9 at the Museum of Broadcast Communications. Much like our biweekly chef-to-chef challenge, Key Ingredient, the cook-off tasks local chefs with creating a dish using an ingredient assigned by another chef. Past challenges have included cod milt, bamboo worms, ghost peppers, rabbit lungs, and fish eyeballs. Because I wouldn’t wish balut on anyone, though, we’ve been a little nicer in assigning ingredients for the cook-off than chefs have traditionally been in challenging each other. We’re not announcing those ingredients yet, but keep an eye on our Twitter and Facebook feeds for clues in the next few weeks.
