Silo's ice cream sandwich
Almost every dish chef Douglas McMaster concocts contains the remnants of another. The fish sauce he drizzles over leeks for a starter on his current seasonal menu comes from boiling down cuttlefish remains; an entree that consists of potato, seaweed, and crème fraîche flavored with coffee and kombucha gets its hint of java from the husks of roasted coffee beans; and his dessert sandwich contains ice cream from the buttermilk leftover from making butter, a wafer of wheat husks from bread-making, and a salted caramel-like syrup that's the fermented prize of soaking surplus bread for two days.
Denne historien er fra May 02, 2022-utgaven av Bloomberg Businessweek.
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Denne historien er fra May 02, 2022-utgaven av Bloomberg Businessweek.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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