Andrew Sutin, chef of Market Table in New York City, makes use of the bounty of the state’s Hudson Valley for this dish.
On the bottom of the plate is a vinaigrette made by charring Eckerton Farms heirloom cherry tomatoes and then roasting them until they burst, then deglazing the pan with white wine and emulsifying that with olive oil.
Next is a warm pilaf made with quinoa instead of rice that he dresses in the house vinaigrette, made of sherry vinegar, shallots, olive oil, Dijon mustard, salt and pepper. Sutin also tosses into the pilaf whatever herbs are growing at the restaurant.
The ratatouille itself is made by roasting gold bar squash, zucchini, graffiti eggplant and red bell peppers with olive oil and dressing it with fresh oregano, lemon zest and Aleppo pepper.
Then that’s mixed with a mushroom ragù made by simmering mushrooms with tomato and confit garlic and adding balsamic vinegar.
The dish is accompanied by a salad of frisée and baby mizuna lettuce in the house vinaigrette.
“My inspiration behind this dish was really trying to give our guests a healthy, vegan, and gluten-free entrée that wasn't just an afterthought like many vegan dishes so frequently are.” Sutin said. “Having it be its own delicious, gorgeous, and craveable entree, I wanted to put as much love and care into this dish as I would a roasted halibut or a dry aged New York strip steak. I think by embracing the Hudson Valley's oasis of summer produce, we were able to create something super soulful: It's warm, bright, satisfying, and nutritious all at the same time.”