Executive chef Kevin McCarthy makes a carrot purée flavored with pickled ginger, ginger juice, coriander seed and salt. He steams farm-raised tilapia with ginger, places it on the purée and tops it with microcoriander and microcarrot tops that were fertilized with and grown on the same farm as the tilapia.He garnishes the dish with zucchini and radish rounds that were briefly cooked in carrot-ginger broth and tops the herbs with a pan-fried julienned crêpe.
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Contact: Desiree Torres Desiree.Torres@penton.com