Chef Curtis developed a relationship with Farmer Lee Jones and family, appreciating their dedication to healthy soil, fresh vegetables and much more.
Roots Conference at The Culinary Vegetable Institute, September 8, 2013 - Grace Restaurant Chef Curtis Duffy aims to minimize waste in the kitchen by exploring the vast culinary applications possible from a corn plant. He'll show you how he deconstructs corn to make use of everything from the stalk to the silk, and combines them into an edible work of art.