He hustled into the brewery and restaurant's kitchen and whipped up house-made pasta into which he also mixed a hint of basil to temper the intensely pungent ramps, He seasoned the poached meatballs with thyme and garlic and roasted sweet potatoes to slice on top.
Ichiban's Wilson strayed from his sushi comfort zone to make galentines, a classic French presentation of deboned and rolled meat that is poached and served cold in slices. Wilson rolled chicken thighs, prosciutto, goat cheese, sun-dried tomatoes, mushrooms and onions into a log, then served in slices with a ramp infused olive oil and sweet potato hash browns.
"It's reminiscent of futomaki," said Wilson, speaking of the long, thick rolls of sushi. "I knew it would be a challenge to use those ingredients. I decided that if I was going to do it, I was going to step outside of the box. I'm always up for something wild and crazy."
Occurring the day after Mother's Day, Charleston Chopped's timing challenged the chefs whose establishments were slammed on the popular dining out day. Wright said he hadn't had time to think much about his dish before the morning of the event, but still created the winning entry.
Wright shared his flan recipe, which is printed below.
The Charleston Convention and Visitors Bureau sponsored Charleston Chopped, as well as the Tourism People's Choice Awards as noted in today's Food Notes, in celebration of National Tourism Week.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.
Sweet Potato and Ramp Flan
Bridge Road Bistro's award winning dish in Charleston Chopped
- 13 egg yolks
- 1large egg
- 3/4 cup sugar
- 3 ramps with leaves, finely chopped
- 1 pinch cayenne pepper
- 1 quart half and half
- 2 cups mashed sweet potato
SIMMER half and half.
MIX egg yolks, egg, sugar, ramps and cayenne pepper in a stainless steel bowl. Slowly add half and half to egg mixture. Add sweet potatoes to mixture and mix thoroughly. Pour into an 8- to 9-inch round baking dish.
BAKE in a water bath at 325 degrees for 25 minutes.