FOR IMMEDIATE RELEASE
Acorn chef Scott Walton was interviewed by the Pittsburgh Post-Gazette before his meat-free dish hits the Taste of the NFL this Saturday. The Taste of the NFL has raised more than $25 million for Americans struggling with hunger, including more than $156,000 for the Greater Pittsburgh Community Food Bank.
Quote from article:
“The “rice” isn’t actually rice at all, but blanched peanuts that have been poached in coconut and aromatics for a half-hour, run through a meat grinder and then fried in a pan to get the crunchy texture of rice. It’s then tossed with poached, diced celery root that’s been charred in miso barbecue sauce on a hot grill in an umeboshi (Japanese salted plum) vinaigrette. Green apple kimchi, made the traditional way with napa cabbage, scallions and horseradish, goes on top for a funky, spicy crunch.
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