From: Chef Ryan Whitman, Bjonda, Milwaukee. Yield: 8 spoons. CHIVE CREME FRAICHE: 2 1/8 cups creme fraiche 2 oz. olive oil 1 oz. fresh chives as needed, salt and pepper CHIVE OIL: 1 oz. fresh chives 10 oz. extra virgin olive oil as needed, salt and pepper CAVIAR: 1 oz. Beluga or Osetra SPOON: 1 or 2 Idaho Potatoes, 50 ct., french as needed for garnish, edible flowers BEET POWDER: 2 lb. sliced beets For chive creme fraiche: In a blender, combine all chive creme fresh ingredients until ...

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