At Alter in Miami, chef Brad Kilgore makes a broth by cooking Spanish onions in sous vide at 85° Centigrade with Madeira, thyme, black pepper, an apple juice reduction and tapioca maltodextrin.
He also cooks yogurt in the same water bath until the milk solids brown, making something similar to dulce de leche.
He strains the onions from the broth, spreads them out and dehydrates them to make what he calls “onion glass.”
Separately, he makes apple katsuobushi: Inspired by the bonito flakes that are a foundational flavoring in a lot of Japanese cooking, he makes it by fermenting Gala apples with salt and winter spices and then slicing, smoking and drying them to concentrate the flavor. He adds that to the onion broth, just as if he were adding bonito flakes to dashi.
Then he strains out the apple and adds iota carrageenan to make the broth into a gel that dissolves when eaten “giving the diner a fun texture effect.”
He also makes a pumpkin butter by roasting pumpkin and other squash with spices, pureeing them and then cooking them down until it’s smooth like butter.
He puts all of that in a bowl, along with apples pickled in spiced apple cider and garnishes it with marigold petals.
Price: Part of the testing menu, which starts at $90