RAD Radishes
Pacific Northwest chef Vitaly Paley, of Paley’s Place in Portland, Oregon, went toque-to-toque against “Iron Chef” Jose Garces during a recent episode of the television show Iron Chef America.
The secret ingredient—radishes. The outcome wasn’t even close.
Juggling chefs Ben Bettinger (blue shirt) and veteran Paley’s Place chef and current chef de cuisine Patrick McKee (chef’s coat) assisted Vitaly Paley (radish t-shirt) in a recent episode of Iron Chef America. Their experience working together showed in the score, as Team Paley racked up 51 total points, winning Battle Radish handily.
In our July/August cover story on the wide world of radishes, Peter Szymczak talks with chef Paley and the team plus gives us recipes for the Radish Greens and Ricotta Gnocchi with Glazed Breakfast Radishes and Oregon Dungeness Crab and Curried Radish Fritters, a Radish and Cucumber Riata plus the Radish Sorbet. And for it all— Kimberly Paley’s wine pairings.
Northwest Palate contributor, Kris Wetherbee, writes about radishes beyond run-of-the-mill red—”radishes with dramatically colored flesh in flamboyant fuchsia, red, green, pink, purple, or crimson striping. Each variety is distinctive in taste and texture, from succulent and dense, to crisp-tender, and ranging from slightly sweet, to mild and even spicy hot, in shapes from perfectly round to tapered.”
Photos by John Valls.
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Check out what others are saying...[...] The invisible ingredient in a good photo is rapport. Why? Because with that strong foundation of trust, there’s freedom to challenge and be challenged. To push, to be better. That’s what I often see when I shoot with Vitaly Paley. Over the years, Vitaly has built a rock solid foundation with his fellow chefs, Benny Bettinger and Patrick McKee. The three have created such a feeling of camaraderie when they work together that they can freely push one another to improve. I saw plenty of examples during this recent shoot for Northwest Palate. [...]