Kamille D. Whittaker
Twisted Soul: Food As Art
The other day, Chef Deborah VanTrece made neck bones. “My mom and dad would make neck bones and potatoes with cucumbers, tomatoes and raw onions. So I thought, what could I do to make this dish beautiful? I cooked the neck bones traditionally, but then I bought tri-colored petite potatoes, and I had teeny weeny carrots, so skinny they looked like needles. And instead of just cucumber I had a chutney of onions, cucumber and tomatoes to go on top. I took the broth and made nice