“I came up with this technique which I kind of love, since it’s deliberately, obtusely difficult,” says Coi chef Daniel Patterson. “Each step of the process has to be perfect: you have to start with good fucking beets, they have to be cooked perfectly, the beet juice has to be reduced perfectly, you have to cut them by hand at a precise thickness — no wiggle room. And then you put them together by hand.” The dish is insane to look at, and quite delicious and complex as well, and now Patterson shows Eater National how it’s done.
Furthermore, perfectionist that he is, he admits in the first part of a two-part interview, that he still isn’t satisfied when anyone else in the kitchen makes the dish, even though they’ve all prepared more of them, volume-wise, than he has. “There’s a certain relationship between the person putting something together and the thing itself that you can’t put in the recipe.”
Daniel Patterson on Beets and Doing It the Hard Way [Eater National]
Earlier: Check Out the New Entry and Front Dining Room at Coi
Daniel Patterson: The Oakland Update
Watch Daniel Patterson Make Chilled Eggplant Soup