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.
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.
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.