Yesterday I had the pleasure of participating in a workshop led by Dirt Candy's owner and chef, Amanda Cohen. Dirt Candy is a 'vegetable' restaurant in NYU known for making delicious veggie dishes. The main thing that separates them from other vegetarian restaurants in the city is that they don't try to mimic meat dishes with faux veggie products. Rather they are all about making beautiful vegetable dishes that highlight the natural flavors and beauty of veggies. Amanda explained to us that they don't want someone to eat a dish and wonder what they were eating. They enjoy playing with textures and flavors to create unique dishes. For example their carrot risotto is one of their most popular dishes. The dish uses carrots in the broth for the risotto, as well as carrot dumplings (made similar to how gnocchi is made but with carrots instead of potatoes).
We made a few dishes yesterday including carrot risotto, spinach and beet risottos as well. Chef Cohen came around and gave us tips on our techniques and provided feedback as we worked. It was really an invaluable experience and one of the most fun things I've done at NYU since I started the program.
I haven't been able to visit Dirt Candy yet as it's always booked months in advance but I can't wait to get there one day. They are expanding into a much larger space so hopefully I can dine there soon.
A few of you asked for the recipe on our Instagram, BEBinthekitch. The closest recipe I found to the original is here. Enjoy and let us know what you think!
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