Parchment House is a fluid entity; ideas for and of this house are not constrained to me or the house. It adapts and changes, grows with experiences had and voices heard. With this in mind I am interested to delve a little into the memory and nostalgia of people I’m connected with in the food world to contribute recipes that mean something beyond the work they do. In this fashion, my request is for recipes that are seated somewhere in their childhood, be they good or bad, modified or straight from the depths of memory, the one premise that they be true.
My first contribution is from Chef Todd Stein of The Bristol. Skip on over to the Recipe section for his Celery Root Soup with Oyster Mushrooms and to read about how he developed it.
Thank you so very much Chef!