Earth & Ocean "dish-off's" against Tilikum Place Cafe in City Arts mag
Photography by Rina Jordan for City Arts
Inspired by Gnarls Barkley’s “Blind Mary,” Earth & Ocean chef Adam Stevenson and Tilikum Place Cafe chef Ba Culbert give their culinary interpretation of the song in City Arts “Dish Off” section.
Columnist Jay Friedman describes Chef Stevenson’s Seared Scallops, Black-Eyed Pea Chole, Cumin Carrot Nage:
Chef Adam Stevenson focuses on the “Blind” in “Blind Mary.” He presents a plate of scallops to represent Mary; although scallops have about sixty eyes in rows around the mantle, they are essentially blind, as the bright blue eyes are primitive and can only detect light and motion. Stevenson serves black-eyed peas to provide sight to the scallops. Beta carotene from the carrot puree improves the vision to ensure that Mary can finally see her lover. The result is healthy for the eyes, but also happy for the taste buds, as the scallops are seared perfectly, and the slight spiciness of the beans counters the inherent sweetness of both the scallop and the carrots. The dish is pretty on the outside (celery leaves, thinly sliced radishes and orange slices complete the presentation) but also tells a story while showcasing elements from both earth and ocean.
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