The Chef: Elissa Narow (Perennial Virant)The Challenger: Jeffrey Sills (Sprout)The Ingredient: Huitlacoche
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Nonetheless, Elissa Narow had trouble tracking it down. While she knew of a couple farmers who grow it, they were out. She’d resigned herself to using a canned version when one of the Perennial Virant cooks tracked down a farmer up in Wisconsin who had fresh huitlacoche and was willing to sell her several ears.
“It’s very strange-looking,” Narow said. “It looks like a giant corn kernel, like the fungus actually grew into the skin of the corn and just kind of expanded the kernel.”
Video by Michael Gebert/Sky Full of Bacon
While Narow said the dessert tasted good, she’s definitely not going to put it on the menu. She probably wouldn’t even order it herself. Another chef at the restaurant tasted it and commented, “I like that a lot. If only it weren’t gray.”
Blackberry jam Thyme Popcorn Corn muffin crumble
One corn muffin (homemade or store bought) 2 T granulated sugar 1 T melted butter
