Carrot Veil

Chef Curtis Duffy's Carrot-Dish For Chef Duffy’s winter dish we designed a silicone mold to shape one element-the carrot veil. Chef Duffy wanted to add an unctuous component to the dish that was unusual and minimal in shape. His perfect winter dish consisted of roasted multi-colored baby carrots, candied Thumbelina carrots, carrot puree, a veil of carrot gel, carrot chip, braised Iranian pistachios, pureed Iranian pistachios, fried Iranian pistachios, whipped mascarpone cheese, passion fruit vinaigrette, carrot top puree, carrot tops, and chives.