The People's Best New Chef candidate

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Chef Lon Symensma from ChoLon is in the running for Food & Wine’s The People’s Best New Chef and he needs your help.

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Vote for Chef Lon Symensma from ChoLon is up for Food & Wine's The People's Best New Chef.

Cauliflower Soup, Curried Raisin Emulsion, Winter Vegetables

Curried Raisin Emulsion

Butter                                                 2 oz.

Curry Powder                                   1 Tbl.

Golden Raisins                                3 oz.

Sake                                                   ¼ C

Simple Syrup                                                ¼ C

Miso                                                    1 oz.

Salt                                                     ¼ tsp.

Method:  Melt the butter in a pot and add the curry powder.  Cook the curry until very aromatic and add remaining ingredients.  Simmer for 10 minutes and blend smooth in a blender.  Cool and reserve.

Cauliflower Soup

Butter                                                 8 oz.

Onions, diced                                   8 oz.

Garlic, sliced                                     3 oz.

Galangal, chopped                          1 ½ oz.

Salt                                                     to taste

Nutmeg, smashed                           ½ pc.

Cinnamon Stick                               1 pc.

Cloves                                                4 pc.

Star Anise                                         2 pc.

Cauliflower, florets                          2 lbs.

Water                                                  5 C

Milk                                                     5 C

Coconut Milk                                                1 C

Method:  Melt the butter and sweat the next four ingredients until very tender and aromatic, about 10 minutes.  Tie the nutmeg, cinnamon, cloves and star anise in cheesecloth in order to contain them, and cook in the butter for about 2 minutes until aromatic.  Add the cauliflower and cook for about 15 minutes until very tender.  Add the water and milk and bring to a boil, simmer for 20 minutes.  Off the heat, finish with the coconut milk.  Remove the bag of spices, puree the soup smooth in a blender and strain through a chinois.

For the Plate

Beets, roasted, cut into bite sized shapes

Brussels Sprout, large outer leaves, fried crispy in 350 degree oil

Cauliflower, small florets, fried golden brown in 450 degree oil

Place a few tablespoons of the raisin emulsion in the bottom of a soup bowl.  Use a spoon to create a “ swoosh “ up the side of the bowl.  Place the beets, brussels sprouts and cauliflower florets in the emulsion and in the bottom of the bowl.  Pour the cauliflower soup at the table for presentation.

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