1 Dish Deconstructed

Allison Mitchell, Kelsey Ogletree, Michelle Pulfrey and Priscilla Willis | June 18, 2018 | Feature Features

Here, the finest things hitting the Orange County food scene

"If you want to be good at something, you have to practice a lot," says Karlo Evaristo, sous-chef at Studio at Montage Laguna Beach, who's earned himself an online following of more than 45,000 for the artful test dishes he posts on his showstopping Instagram (@karloevaristo). Here, the rising star breaks down his elegant take on peas and carrots.

"This dish is very simple, which is how I like to cook," says Evaristo of the beautiful creation, which includes heirloom baby carrots, brown butter-roasted morels, pea hummus and a garnish of micro Chinese cedar. "The garnish has a very unique flavor that is woody and herbaceous; this is what I used to make the green ring and dots."

"The sauce is pea hummus, which is made with tahini—a key ingredient in hummus—fresh peas, lemon juice, spinach, garlic and olive oil," he shares. "Everything is placed in a blender, and I slowly add the olive oil until it's smooth. If you haven't tried pea hummus, it is delicious and a nice complement to carrots."

"I like playing with classic dishes and twisting them a little bit to make it more interesting," he notes of his innovative take on peas and carrots. The heirloom baby carrots are peeled and cooked sous vide (in a vaccum at a precise temperature) to get a "perfect texture."



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