At Miles, The Prince, a new seasonally focused restaurant in White Plains, N.Y. chef Eric Brach slices acorn squash into crescents, coats them in salted caramel with a little rosemary and roasts them until tender.
Separately, he makes a purée of acorn squash by slicing them in half, filling the centers with garlic and onions tossed with salt, pepper, and olive oil, roasting them and then puréeing it all together (minus the skin).
He uses a mandolin to finely slice purple potatoes into shoestring fries, soaks them overnight in water, salt and vinegar, dries them in a low oven and then at service fries them in hot olive oil with a little rosemary.
He slices serrano peppers into coins, cooks them in olive oil until the edges turn golden, and then adds apple cider vinegar, reduces it by 2/3 and then finishes it with honey.
He makes buckwheat crackers by combining gluten-free all-purpose flour, buckwheat flour, toasted oat flour, butter, salt, brown sugar, and ice water into dough, rolling it between sheets of parchment paper to 1/8 inch thickness and baking it.
He assembles all of the components together on a plate and garnishes it with edible flower petals.
Price: Part of the $135 tasting menu