Dishes of DISH: Celery root panna cotta from Restaurant Kevin Taylor

On Sunday, September 22, DISH will dish out delicious food and drinks from dozens of Cafe Society's favorite restaurants and food trucks in the Sculpture Park at the Denver Performing Arts Complex. To whet your appetite for what's ahead, in the coming days we'll be serving a look at the...

By Westword Staff

September 3, 2013

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On Sunday, September 22, DISH will dish out delicious food and drinks from dozens of Cafe Society's favorite restaurants and food trucks in the Sculpture Park at the Denver Performing Arts Complex. To whet your appetite for what's ahead, in the coming days we'll be serving a look at the dishes of DISH. First up: Restaurant Kevin Taylor, which will be featuring celery root panna cotta, with carrot jam, prunes, walnuts, micro Basil and Fernet Branca. See also: Chef and Tell interview with Kevin Taylor

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."

Learn more about Westword's annual celebration of the Denver dining scene, including how to buy 2013 Westword DISH tickets.

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