The dish was created by Ryan Taylor, executive chef of Restaurant Kevin Taylor and Prima Ristorante.
Here's a description of its preparation: "Celery root is roasted, cooked down in cream and set with gelatin. Carrots are slow-roasted and then cooked down with carrot juice until smooth. Prunes are cut and poached in red wine and herbs. Walnuts are toasted and chopped up. Fernet Branca is cooked down and set with agar agar and blended into a gel."
Although the dish is not currently on the Kevin Taylor menu, a version is in the works for a fall menu.
Here's the word from Kevin Taylor Restaurant: "This dish reflects the food at the restaurant in the way that we love to use a variety of different produce but cook them in different ways to produce something fun and interesting, as well as using certain ingredients like the Fernet Branca to bring a new depth of flavor to the dish."
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