Word: plancha
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Dates: during 2004-2004
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...pretty, microgreens also have an intensity to them that mature herbs don't have," says chef Craig Koketsu, who recently invigorated the staid menu at New York City's venerable Manhattan Ocean Club with South American and Asian accents and lots of microgreens. He tops shrimp a la plancha, below, with micro chives, micro cilantro and micro mint, and accents a vibrant orecchiette in green garlic curry with micro Thai basil. "Microgreens are a visual representation of spring, and I want my menu to taste like spring and look like spring," he says. Home cooks can find the bijou greens...
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