This dish, which resembles a terrarium, is one of the first things Tru serves on its $158 tasting menu. “We wanted something to add a huge, bright, unique flavor, and sorrel was where we looked,” executive chef Anthony Martin said. RELATED • Avocado deviled eggs • Green Papaya Pad Thai • Cool Plates at NRN.com First, he purées sorrel leaves, strains the juice and freezes it in liquid nitrogen, “so it comes out like snow,” he said. ...
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Contact: Desiree Torres Desiree.Torres@penton.com