For Stephen Thorlton, sous chef at San Francisco’s State Bird Provisions, vegetables are no afterthought. The chef, who previously worked at produce-centric restaurants Ubuntu, in Napa Valley, and Blue Hill at Stone Barns, in New York, as well as being a private event chef for the farm-focused Outstanding in the Field dinner series, treats vegetables with the care many chefs reserve for prime steak or foie gras.
In his hands, even broccoli gets a new lease on life in the recipe he created for the latest edition of the Sous Chef Series. His broccoli is bathed in a miso bagna càuda that gives a blast of umami to the humble brassica. Meat eaters can join in on the fun, too–the butter is a welcome companion to a grilled rib eye. And pescatarians, take note: The bagna càuda is also a nice bath for a piece of roasted halibut or shrimp.
Don’t miss next week’s Sous Chef Series email from Williams-Sonoma and Tasting Table! Sign up for free today, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with one of their favorite recipes.