The Chef: Ray Stanis (Nellcote)The Challenger: Elissa Narow (Perennial Virant)The Ingredient: Mochiko
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His first thought was to make a pasta, given that Nellcote is so focused on the starch that they mill their own flour. It was easier said than done. “Everything I attempted was just really limp. It wouldn’t hold together,” Stanis said. “It had a weird texture. I tried hand-rolling some spaghetti, like a really thick noodle, but the texture was kind of gluey and weird. You don’t get that bite, because there’s no gluten to develop.”
Most of the recipes he found for extruded pasta incorporated other ingredients like millet flour and tapioca starch. While those might have helped the texture of the pasta, Stanis felt that adding too many other elements would take the focus away from the rice flour.
Video by Michael Gebert/Sky Full of Bacon
Who’s Next:
Ben Sheagren of the Hopleaf, working with coffee. “He uses a lot of beer, and there’s a lot of bitterness at play there,” Stanis said. “So I think the coffee will present a good challenge for him.”
Saute chanterelles in olive oil and a touch of butter, seasoning with salt and pepper. Add corn and caramelize just a bit. Season with the thyme and espelette. Add an ounce or two of cooking water and simmer. Add gnocchi and warm through. Add blueberries and a touch of butter. Finish with grated cheese.
