Ask chef Chad Townsend about the daily changes to the chalkboard menu at Salt of the Earth restaurant, and he'll explain that they're largely inspired by what's being harvested at nearby Garfield Community Farm. His salad of carrots, radishes and baby kale leaves is seasoned with berbere, an Ethiopian spice blend and features both shaved and roasted carrots on each plate. One challenge, says the chef, is that vegetables don't have much by way of natural fats. In this recipe shared with Wine Spectator, for example, a tangy goat's milk yogurt balances the spice of the berbere and the residual sweetness of the carrots and radishes.
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