Eye Candy: Spot Prawns with Artichoke Ravioli and Mint–Butter Lettuce Sauce
Hilary DeutschHilary Deutsch
December 30, 2015
A top finalist at the Bocuse d’Or, Chris Mills takes his inspiration from many places: his global travels, his childhood on West Coast farms, and even the iconic American burger stand. At his recent Beard House dinner, guests experienced the best of this seasoned chef’s worlds with creative dishes like crispy Korean food truck cauliflower and octopus a la plancha finished with the very inventive (and a Beard House first!) octopus bacon. A real standout of the evening was Mills’ tender artichoke ravioli topped with sweet Tofino spot prawns and a velvety mint–butter lettuce sauce. One bite of this heavenly dish had us thinking beyond the salad bowl and into the wonderful world of warm, wilted lettuces.
Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.