March 2007
Alta
by Celia Cheng
Crispy Brussels Sprouts
Fuji Apples, crème fraiche, pistachio nuts
The Brussels sprouts are always on the menu at Alta and they are one of the restaurant’s signature dishes. Their success speaks to chef Harrison Mosher’s talent — he has made a loathed vegetable into a best selling item. What’s the secret? Deep fry the sprouts, add some apple cider reduction to make them taste caramelized, and add a little crème fraiche to make everything good. The crushed pistachios, add a crunch that contrasts the Brussels sprouts softness, always a favorite, too. How could this combination not be a crowd pleaser?! I know it’s a little hard to identify what’s what in the photo but believe me, close your eyes and take a bite, and it will instantly make it on your cravings list too!
