Five | 3 Great Plates

January 2006

By Andrew Zimmern

Beet Variation #6

Two beet tartares—one with truffled sea salt, one with Banyuls vinaigrette—and a silky smooth beet sorbet perched atop a silky plank of goat cheese. Visually impressive and intensely flavored.

Photo by James Erickson

Grilled Rack of Lamb

Woodman’s simple rack of lamb, crusted with herbs and crumbs and served on a parsley purée with cracked wheat, doesn’t sound appealing, but the sum of its parts is astounding.

Photo by James Erickson