Eye Candy: Sous Vide Egg Yolks with Yukon Gold Purée and Bowfin Caviar
Hilary DeutschHilary Deutsch
October 01, 2015
Chef Bill Glover channels Ohio’s rich agricultural and artisanal heritage at the hip environs of Gallerie Bar & Bistro, located in downtown Columbus. And at his recent Beard House debut, it was easy to see why Columbus is one of America’s on-the-rise culinary destinations. Glover’s expert presentation coupled with elegant combinations of texture and taste made for a stunning, elevated display that highlighted both ingredient and technique.
A true standout of the evening was chef Glover's Gallerie Egg canapé—a dish so simple in presentation but so telling of the finesse and precision behind it. These perfectly hollowed, delicate egg shells were filled with a luscious sous vide yolk, creamy Yukon gold potato purée, Bowfin caviar, and topped off with a dollop of tangy tarragon crème fraîche. Served on a porcelain egg carton with a tiny spoon, this indulgent bite was an ode to one of Mother Nature’s most perfect packages: the egg.
Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.