Served as the first course for the first ever Prelude to Staplehouse Dinner, toasty bread from Atlanta's own H&F Bread Co makes the perfect vehicle for the creamy mixture of herbs, smoked trout and horseradish and baby beets, which chef Ryan was sure to highlight as Love is Love farm's finest.
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MISE EN PLACE
• Heat oven to 425° F.
• Peel beets. Halve lengthwise, and thinly slice crosswise.
• Thinly slice baguette.
• Discard trout skin. Flake fish into bite-size pieces.
• Pick and chop parsley and dill leaves.
• On a baking sheet, toss beets with 1 tablespoon olive oil and 1/4 teaspoon Friends Forever salt.
• Spread in a single layer.
• Roast in oven until beets are tender with crisp edges, about 15 minutes.
In a bowl, combine sour cream, mustard, horseradish, parsley, dill and 1/4 teaspoon Friends Forever salt.
• On a baking sheet, drizzle bread with 1 teaspoon olive oil.
• Toast in oven until crisp and lightly golden, 6-8 minutes.
Fold trout into horseradish cream.
• Top each toast slice with trout mixture and beets.
• Top with micro arugula, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...