To celebrate the release of her highly anticipated cookbook, My Rice Bowl, James Beard Award nominee Chef Rachel Yang will visit ICE on November 10. She and co-author Jess Thomson will reflect on their careers, provide insights for culinary business owners and discuss the process of getting a cookbook published. Attendees will have the chance to win a free copy of the book, which features 75 recipes based on Rachel's deeply comforting Korean fusion cuisine. Below, Rachel shares one of her favorite recipes from My Rice Bowl.
By Rachel Yang, ICE Graduate and Chef-Owner of Joule, Revel, Trove and Revelry
For me, the best moment of cooking the food we cook is catching a customer trying to figure out what’s happening in their mouth. They take a bite and chew thoughtfully, but they either don’t find the flavors they expected or they can’t identify what they’re tasting. They take another bite and in a storm of discovery, they chat with their fellow diners about what’s happening. By this point, they’re already hooked — there are smiles and nods and reaches for another bite.
These potatoes are a prime example of a dish that creates that kind of experience. Tossed with a blend of Kalamata olives and soy sauce, they look like they’ve been coated in barbecue sauce, but somehow the combination of salt and butter with the deep umami flavor comes across like dark chocolate in the first bite.
Read on to get the recipe for these delicious, umami-packed potatoes.
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