In this February 2011 Deep Plate exercise, Rob Connoley of The Curious Kumquat in Silver City, New Mexico created two distinct platings.
The first is a foraged duck pot pie with Popotillo poached duck breast, chives, calvados gelée, and a pine cone syrup infused savory cream. The second is a foraged roasted cholla powder.
Take inspiration from his dishes and so much more in the latest BauscherHepp Design Guide.
