— From the pages of Taysted Issue #02
When you think of bread, almonds, and grapes, you probably don’t think “gazpacho.” Fortunately, Chef Anthony Davis of POUR thought of it for you.
He thought about roasted radicchio for a slightly bitter offset to the sweetness of the grapes and sea beans to add a kick of salt. He added fennel escabeche (cured, marinated, and then cooked in the marinade), quick roasted grapes, puffed pork skin for texture, a red pepper purée made with the abductor muscles of the scallops and shrimp stock for a briny goodness—all supporting the perfection of the scallops to please not just the palate, but your sense of art.
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