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.
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.