Blue Hill chef to serve ‘Scotch egg roulette’ at NYC pop-up

This weekend, world-renowned chefs Dominique Ansel (inventor of the Cronut, among other viral desserts, at his eponymous bakery) and Dan Barber (chef and founder of Blue Hill at Stone Barns, the 11th best restaurant in the world) are teaming up for a special pop-up event in New York City.

IMG_0344Dan Barber of Blue Hill at Stone Barns in Pocantico Hills will team up with renowned pastry chef Dominique Ansel for a limited pop-up event.

The pair will be serving a collaborative savory dish called “Scotch Egg Roulette” at Dominique Ansel Kitchen in the West Village.
The creation is their take on a classic scotch egg, “made with Blue Hill farm eggs wrapped in beet sausage and coated in a malted millet crust,” alongside grilled baby corn from Stone Barns and a homemade corn mustard on the side.
The “roulette” aspect behind the name comes into play beneath the crust: a select group of Blue Hill farm’s chickens are fed a diet that includes red pepper, which means every few dozen yolks are a vibrant shade of red. Surprise!

The dish will be available starting at 9 a.m. Saturday and Sunday, until sold out, and is $16.50.

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