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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.