Carrot Veil

Chef Curtis Duffy's Carrot-Dish For Chef Duffy’s winter dish we designed a silicone mold to shape one element-the carrot veil. Chef Duffy wanted to add an unctuous component to the dish that was unusual and minimal in shape. His perfect winter dish consisted of roasted multi-colored baby carrots, candied Thumbelina carrots, carrot puree, veil of carrot gel, carrot chip, braised Iranian pistachios, pureed Iranian pistachios, fried Iranian pistachios, whipped mascarpone cheese, passion fruit vinaigrette, carrot top puree, carrot tops, and chives.