Timothy Smith, Executive Chef, Hideaway Beach Club
When Timothy Smith, Executive Chef of Hideaway Beach Club (Marco Island, Fla.), began crafting the menu for a multi-course wine dinner, he knew he wanted to incorporate a light, seasonal vegetable dish.
“The local carrots had just become available—and looked amazing,” Smith says.
“The winemaker had used a lot of abstract art and wordplay in their marketing,” he adds, “so I decided to do a play on ‘carrot’ versus ‘karat’ on the menu.”
See below for Smith’s recipe for 24-karat carrots with thumbelina carrots, fondant carrots and carrot mousse, topped with gold leaf.
