CORN, IN FOUR COURSES

Consomme

“We used the silks here. We use the cobs to make corn stock, or to soak in cream to make corn ice cream. There’s no waste.”
—Paul Warthen

SUGGESTED WINE PAIRING: Haykin Family Cider“Summer” ($12)

Gargouillou

“Traditionally, there are 15 to 25 elements going on on a gargouillou plate. It gives you a chance to have a little more fun while you’re eating. Plating is random.”
—Paul Warthen

See recipe on page 60.

SUGGESTED WINE PAIRING: Domaine Pecheur Poulsard ($23)

Cavatelli

“Cavatelli’s an easy pasta to make at home. You can use a $25 cavatelli crank, or you can make them by hand