Daniel constantly makes revisions to his recipes, especially as the seasons change. He was approached by Culinary Trends, an industry magazine, to be a featured chef in an article about ancient grains.
They had heard about his scallop dish that was paired with black barley, gypsy peppers, Japanese eggplant, pattypan squash with a sumac vinaigrette and wanted to publish the recipe. By that time Daniel had already made seasonal changes to the menu, but was asked to create another dish with a similar concept. The scallop recipe that was featured in Culinary Trends can be accessed here.
Daniel substitutes the seasons freshest offerings into his recipes, which aides in adding versatilely to his old favorites. To transition the scallop dish from a more summer feel, Daniel paired the scallops with toasted breadcrumbs, French butter beans, broccolini, mirpox and bacon. This gave a more hearty and comforting feel to the dish.
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