The Sensory Iconoclasts Project pairs regional artists with chefs from various Northwest Arkansas restaurants. The chefs created a dish inspired by the artist, and the artists created a work of art inspired by the food.  This month’s WOW event highlighted Iconoclastic recipes from Crystal Bridges’ Director of Culinary, Case Dighero, our own Master ‘Claster.

Apple of Discord – Sensory Iconoclasts Cocktail

To avoid your own personal Trojan War, I recommend making enough of these that all your “fairest” may have as many as they like. Responsibly, of course. 

Ingredients: 1.5 ozs Tito’s vodka 1 oz aloe juice 1 oz fresh-squeezed apple juice 1 splash ginger syrup 1 tsp basil seeds, soaked in drinking water

Technique: Combine first four ingredients in a steel and shake with ice; pour into a highball or rocks glass with ice. Top with basil seeds and serve immediately.

Iconoclast Chutney (aka, Tomato, Fig, and Ginger Chutney)

Please note:  Gluten-Free, Nut-Free, Soy-Free, Vegan Ingredients: 2 lbs market tomatoes (5-6 large) or cherry tomatoes, cut into ½-inch pieces 1 yellow onion, very finely chopped 1 cup sliced, dried figs 1 clove garlic, finely minced 1 tbsp finely chopped ginger 1/3 cup apple cider vinegar ½ tsp mild cardamom powder ½ tsp sea salt ¼ tsp cinnamon 3 whole cloves Ground pepper, to taste Technique: 1. Place all ingredients in a heavy-duty stock pot. Bring to a gentle boil, reduce to medium-low, cover, and cook for 20 minutes. 2. Uncover and smash ingredients gently with the back of a spoon until broken down to coarse, chunky consistency. Leave uncovered and cook on medium-low for an additional 20 minutes. 3. Spoon hot mixture into sterilized jars. Cover and cool completely. Store jars in the refrigerator for 2 weeks or freeze for up to 3 months. Chef Insights: 1. You can also properly can this recipe for pantry storage. 2. Use this as an accoutrement for any protein you love, especially salmon, chicken, and pork.