Corn agnolotti with heirloom tomato butter
At Indaco in Charleston, S.C., executive chef Mark Bolchoz starts with a Southern staple, creamed corn, which he makes by slowly cooking the corn in its own milk (the liquid that is released by fresh sweet corn) the way his great grandmother Louise Hoover made it, and mixing it with thyme and mozzarella and ricotta cheeses.
That’s stuffed into ravioli made by pasta sous chef Elton Morris, which is then simmered in water and served with local heirloom tomatoes and foraged chanterelle mushrooms that are quickly cooked in a hot pain, mounted with butter and finished with basil and parsley.
Price: $25