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

January 30, 2019

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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