Eye Candy: Fennel Salad with Malt Vinegar Chips and Deviled Egg Sauce
Hilary DeutschHilary Deutsch
January 26, 2016
With three locations along the East Coast, Corkbuzz Wine Studio is a growing mecca for oenophiles with a wine bar, restaurant, and class space at each. For their recent Beard House dinner, master sommelier Laura Maniec and chef Allen Evans (from the newest North Carolina outpost) treated guests to a luxurious evening of Champagne and outstanding fare. Stunning dishes exited the storied Beard House kitchen, like tiny gougères with foie gras mousse and delightfully smoked beef tartare with goat cheese and puff pastry. Perhaps the most delectable bite of the evening was the fennel salad with deviled egg sauce on malt vinegar chips. The combination of the creamy, luscious sauce with the tart and ever-so-slightly crisp fennel perched on top of the world’s most perfect edible vessel—a crunchy potato chip—brought a smile to every diner's face (because, honestly, who doesn’t love potato chips!?).
Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.