Pittsburgh Post-Gazette checks in with Acorn Chef Scott Walton before Taste of the NFL on Saturday

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.

Click Here to Read the Full Article

Note to editors: For more information, news and perspectives from Acorn Pittsburgh, journalists and analysts may call (412) 530-5950 or email hello@acornpgh.com. Web links, telephone numbers and titles were correct at time of publication, but may have changed.

2019-01-30T20:18:51+00:00 January 30th, 2019|