Ricotta Dumpling with Sage, Quince and Brown Butter – Grady Atkins
Grady Atkins | Paysan, Bloc Café Chefs notes; a very simple, seasonal dish which relies heavily on the quality of ingredients for its success. At Bloc Café, we use this dish for ‘plat paysan’, which is our peasant style small plates offering. This is a vegetarian dish as long as the ricotta sourced does not [...]read moreRicotta Dumpling with Sage, Quince and Brown Butter – Grady Atkins