Grace Park’s Dou­ble Bagna Cauda with Raw Veg­etable Cru­dite


The pre­sen­ta­tion of the ar­ti­choke dip is just as in­dus­trial as the interiors of Grace Park: a ce­ramic plate serves as a tray, and the dip and veg­eta­bles are pre­sented in sep­a­rate tin cans. The dip, con­sist­ing of cheese, an­chovies, cream, and gar­lic, has a very creamy and loose con­sis­tency, and its salti­ness is per­fectly paired with the sweet­ness of the raw

veg­eta­bles (bell pep­per, car­rots, and cherry toma­toes).

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