“I let the earth dictate the menu. Seasonality is very important because at the peak of a season is when ingredients taste there best, it’s also good for the economy to support local growers and farmers.”
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Explore the sweet and savory sides of Rhubarb
Chef Jamie’s RHUBARB AND STRAWBERRY COMPOTE
BY Shelby Vittek
Special to the Record
RHUBARB AND STRAWBERRY COMPOTE
2 ounces dried strawberries
1 cup water
10 ounces rhubarb
3 1/2 ounce red wine
3 1/2 ounce port wine
1 1/2 ounce red wine vinegar
2 1/2 ounces sugar
4 1/2 ounces strawberry purée
Soak the dried strawberries in water overnight.
Peel and dice the rhubarb into small pieces. Cut the bloomed strawberries the same size as the rhubarb. Combine all ingredients in a heavy-bottomed pan. On low heat, cook to desired thickness.
We’re very proud of our chef-owner Jamie Knott for his cover story on Talk of The Town magazine.