And exactly what creation by the talented Anderson caught the attention of the culinary arts foundation’s cuisine experts?
That would be the Carrot Terrine with Soubise, Carrot Top–Cashew Pesto, and Quinoa!
Anderson explains it like this.
“We were working with ultra-sweet, snowed-over carrots from one of our local farms,” said Anderson about the dish that was served at an elite tasting at the foundation’s New York location “The carrots were slowly roasted in the hearth at Millwright’s, then simply set in carrot juice with gelatin. We wanted to take a very earthy dish and present it in a technique-driven way that didn’t look too contrived.”
The unidentified reviewer has this to say about the terrine that was one of 15 dishes and drinks chosen from restaurants around the country including Fat Rice, Chicago; ABC Kitchen, New York City and Bellocq in New Orleans.
“ I’d say that Tyler and his team succeeded. I love how this dish uses rustic and classic techniques to do a play on a country-style terrine, while still being very of the moment. It has that reverential vegetable cookery that we’ve been seeing a lot of lately; the shoots-and-leaves ethos in the carrot top pesto; and quinoa is one of year’s sexpot grains.”
While the dish was not featured on the menu at the Simsbury eatery, Anderson said “it will be now.”
“It’s truly an honor for myself and the dedicated team at Millwright’s to be included on this list with these other great restaurants,” he said.