Apple – Peanut / Bacon / Parsnip

This course began as a pre-dessert and was first introduced on the evening of our second Anti Restaurant Week engagement. The idea for this was born from my favorite personal snack and one that has kept me fed throughout all of my travels: Granny Smith apple smothered with Skippy peanut butter. From the time I was a [...]

Mar 27, 2012 | Categories: All Posts, Chef's Blog, Cuisine, ELideas | Tags: apples, bacon, bacton desserts, culinary trends, daniel boulud, david bouley, el ideas, fine dining chicago, gray kunz. jean georges vongerichten, huge galdones, micro restaurant, peanut butter, Phillip Foss | Leave A Comment »