We’ve added another Kosher Salt to our portfolio…
Diamond Crystal® Fine Kosher Salt
• Sticks well to food surfaces.
• Great on all fried foods such as
onion rings, chips, fried shrimp or
• Use 75% less salt (by weight), help
reduce sodium by up to 30% and get
the same great salty taste.
• Great for seasoning blends, dry rubs
or brined meatballs and sausages.
• Outstanding in baking applications
for uniform flavor and improved
texture and crumb.
The light, crunchy spears lend themselves to his ramp aioli as sauce with the ramps he pickled
from the previous year. With thoughts of salad, he tops the dish with cured egg yolk. “You could
use a knife and fork, or use your hands if you want to,” he says.
Served at the DMK restaurants are such appetizers as artichoke fritters, avocado fries, portabella
fries and fried ricotta-filled squash blossoms. Available at the group’s Marshall’s Landing in
Chicago’s Merchandise Mart are artichoke fritters served with bearnaise sauce aioli, which is more
shelf-stable than traditional bearnaise sauce, Kornick says. The kitchen staff cooks baby artichokes
in water with salt and lemon until tender, halves them, dusts in flour and dips in a spicy egg wash,
rolls them in panko crumbs and deep-fries until crispy. The sauce is a shallot/tarragon reduction
with white wine vinegar folded into aioli made with a combo of olive oil and grapeseed oil.
Avocado fries are also a hit on the menu. The secret is to use ripe but firm avocados. Cut them
in wedges, lay them out on parchment paper and place in the freezer long enough to become firm,
but not frozen. Then, roll in flour, a spiced egg wash and fine-ground breading. The sauces vary,
but any dressing that works atop avocados in a salad works as a dipping sauce. Chipotle ranch is
popular, Kornick says.
DMK’s Ada St., Chicago, serves portabella fries—sliced and tossed to marinate for a half-hour
in a mixture of olive oil, balsamic vinegar and minced garlic and basil for the infused flavor. The
breadcrumb coating includes finely chopped basil and parsley for the color specks. “We think it
also reinforces that there will be herbs connected to the mushrooms,” Kornick says. The fries come
with a pesto aioli.
JODy SHEE, AN OLATHE, KANSAS-BASED FREELANCE w RITER AND EDITOR, PREVIOUSLy wAS EDITOR OF A FOODSERVICE MAGAzINE. SHE HAS MORE THAN 20 y EARS OF
FOOD- wRITING Ex PERIENCE AND wRITES THE BLOG www.SHEEFOOD.COM.