Sous Chef Series: Stephen Thorlton’s Broccoli with Miso Bagna Cauda

Chefs, Meet

Sous Chef Series: Stephen Thorlton's Broccoli with Miso Bagna Cauda

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.

 

Sous Chef Series: Stephen Thorlton's Broccoli with Miso Bagna Cauda

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