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Adjust Servings:
Crème Fraiche Bavarios
800 grams crème fraiche
300 grams crème fraiche
16 grams Gelatine 8 sheets
12 grams Salt
5 grams cayenne pepper
10 grams lime juice
Scallion Puree
275 grams scallion bottom
45 grams grapeseed oil
3 grams Salt
225 grams Water
Spinach Puree
360 grams spinach
20 grams Water
1.3 grams xanthan gum
Scallion Crème Fraiche Bavarios
50 grams crème fraiche bavarios
20 grams scallion puree
6 grams spinach puree
Potato Spirals
1 russet potato
6 quarts fryer oil
2 grams Salt
To Finish
1 potato spiral
5 grams Tsar Imperial Caviar
3 grams crème fraiche bavarois
3 grams scallion crème fraiche
2 chive blossoms
2 scallion curls
2 pea tendril tops
2 chive tips
    • Serves 10
    • Medium


    • Crème Fraiche Bavarios

    • Scallion Puree

    • Spinach Puree

    • Scallion Crème Fraiche Bavarios

    • Potato Spirals

    • To Finish



    Crème Fraiche BavariosYield 1200 grams

    1. In a mixer, whip 800 g crème fraiche until medium firm peaks.
    2. In a small container, bloom gelatin in ice water.
    3. In a medium sauce pot, add 40 g of the 300 g Creme Fraiche with the bloomed gelatin.
    4. Then temper in the rest of the 260 g in a small bowl.
    5. In a large bowl fold the whipped crème fraiche into the gelatin and crème fraiche mixture and set in the refrigerator.
    6. After set, whisk smooth and season with salt, cayenne, and lime juice.

    Scallion PureeYield 175 grams

    1. In a sauce pan, heat up the grapeseed oil and lightly sweat the scallions until slightly translucent.
    2. Add in the water, salt and cover with a lid.
    3. Simmer on low heat for 30 minutes or until the scallions are completely tender and the water has almost completely evaporated.
    4. Transfer to a blender and blend on high until completely smooth.
    5. Pass through a tamis and reserve.

    Spinach Puree

    1. Yield 325 grams
    2. Bring a large pot of water to boil.
    3. Blanch the spinach in the boiling water until tender, approximately 3 minutes.
    4. Transfer to an icebath to shock.
    5. Wring out all the excess water from the spinach and transfer to a blender.
    6. Blend on high, adding water if necessary to get the blender moving.
    7. Once completely smooth, shear in the xanthan gum. Pass the puree through a tamis and reserve.

    Scallion Crème Fraiche BavariosYield 70 grams

    1. In a small mixing bowl, whisk the crème fraiche bavarios until smooth.
    2. Then fold in the scallion and spinach puree.
    3. Transfer to a piping bag and reserve.

    Potato SpiralsYield 4 each

    1. Preheat the oil to 350F.
    2. Peel the potato and slice off the top and the bottom of the potato.
    3. Using a spiral rotary turning, turn out laces of potato to 8” in length.
    4. Working back from the blade, align all the laces in a row and start to wrap the laces around the Teflon covered pipe that has been sprayed with pam.
    5. Work your way around the pipe until entirely covered.
    6. Cut a piece of parchment paper that is the same length of the pipe, spray with pam, and wrap around the pipe, secure with paper clips.
    7. Fry the pipe with the parchment on for a minute to set the laces.
    8. Then remove the pipe from the oil, and unwrap the pipe.
    9. Return it to the oil to cook until golden brown.
    10. Remove from the oil and carefully remove the spiral. Salt immediate, and break into 2.5” pieces. Reserve

    To Finish

    1. In an amuse bowl, place the potato spiral down in the center of the bowl.
    2. Next place the caviar to the left of the spiral.
    3. Pipe a dollop each of the crème fraiche bavarios and the scallion crème fraiche on the right side of the spiral.
    4. Garnish with the chive tips, blossoms, scallion curls and tendril tops.

    Bryce Shuman

    Betony Executive Chef Bryce Shuman grew up in Chapel Hill, North Carolina and from a young age was exposed to high- quality food. His mother, a cultural anthropologist with a degree in nutrition, was an ambitious cook who insisted he help out in the kitchen and step up to the plate to recreate dishes such as his dad’s revered puttanesca recipe. When the family lived abroad for long stretches in places as diverse as the jungles of Costa Rica and the Arctic as part of his mother’s anthropological research, they would eat local, which is how Bryce tried raw caribou and seal at an age when his peers were embracing Fruit Loops. Bryce’s hospitality career started modestly enough in 2001, as a dishwasher at Mesh Café in Greenville, North Carolina, where he was quickly promoted to chef de cuisine. It was at Mesh that he met a waitress, Jen, who would later become his wife. In 2003 he moved to San Francisco to enroll in the California Culinary Academy (CCA), while working nights on the line at Wolfgang Puck’s Postrio. There, Bryce met chef Jack Yoss, an early mentor, who taught him many kitchen skills, including how to man a giant charcoal grill, which became his favorite station. After graduation, Bryce went to work at Rubicon in San Francisco, where he credits then Executive Chef Stuart Brioza and his wife, Pastry Chef Nicole Krasinski, for being exemplary leaders. Stuart completely debunked the stereotype of the great chef as screaming madman, calmly and patiently teaching Bryce how to break down a whole snapper or make consommé, skills that can only really be learned on the job through repeated trial and error. Stuart also ignited Bryce’s passion for the farmers market and local cuisine. Nicole, an equally bright light, showed Bryce how to gracefully blur the lines between salty and sweet, and how to maintain a sunny outlook in the midst of a stressful service. Upon returning from a long trip to Europe to work and dine in top restaurants, Bryce moved back to the East Coast in 2007. After trailing at a number of elite NYC restaurants, Bryce settled on Eleven Madison Park based on Chef Daniel Humm’s leadership and the kitchen’s dynamic atmosphere. At Eleven Madison Park, Bryce worked alongside Chef Humm for six years, and credits him for pushing him harder than anyone to achieve his full potential. Over the course of his time there, Bryce worked every station and every Sous Chef position and was eventually promoted to Executive Sous Chef. He worked beside Chef Humm when the restaurant garnered a four-star review from The New York Times, three-star review from Michelin, and was ranked 10th in San Pellegrino’s guide to The World’s 50 Best Restaurants, among many other accolades. Bryce also accompanied Chef Humm on trips abroad to collaborate with other chefs and was responsible for the testing and editing of the recipes in Chef Humm’s cookbooks. In May 2013, Bryce opened Betony with fellow former Eleven Madison Park colleague, Eamon Rockey (General Manager). At Betony, Bryce’s menu is inspired by familiar flavors of food he loves presented in a distinctly modern way. In its first year in business the restaurant received three stars from The New York Times, was named Esquire’s “Restaurant of the Year” and was a James Beard Foundation finalist for “Best New Restaurant” in the country. In March 2015 Chef Shuman was named a 2015 Food & Wine “Best New Chef.” When not at Betony, Bryce enjoys playing blues guitar, snapping photos with his Polaroid Reporter SE, visiting art galleries with his wife, enjoying the company of his newborn daughter Emilia, and annoying his cats. Portrait by Signe Birck

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