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Phillip Foss Gets Kinky with Freeze-Dried Saffron

The Chicago Reader’s Key Ingredient column challenges chefs to create a dish using an ingredient they may never have used before. Thus far chefs have tackled geraniums, Chinese black beans, and even something called kluwak kupas. It’s all been pretty entertaining so far, but we were especially excited to see that Phillip Foss would be taking on freeze-dried saffron this week. And we were not disappointed. He created “Maine Lobster and Curried Oysters With Cauliflower Flan, Granny Smith Apples, and Freeze-dried Saffron.” Sounds awesome, but what does it actually look like? He notes that the dish is “very feminine.” Finally, he gets to business and admits that the dish “looks like a vagina.” Check out the whole clip below.

Freeze-dried Saffron [Chicago Reader]

Phillip Foss Gets Kinky with Freeze-Dried Saffron