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In the Kitchen

An obnoxiously yellow toned light shines brightly as:

Alfalfa, amaranth and annatto
bloom into an experimental béchamel,
crisp shallots wither into a
delicate demi glaze.
Eager endive leaves,
freshly picked from the
garden, are greeted by warm
havarti which melts ever so slightly with an
Irish Imokilly Regato.
Julienned pimentos meet
kniving kapers drenched in
lemon juice. Leek linguine lingers in
my palate- a hint of marjoram macerate,
nestled between nutmeg and nectarine nasturtium.
Olive oil covers orange heirloom and burrata which
pairs well with a pinot grigio.
Quenelle tart as a quince.
Rosemary remoulade relishes over
salty New York strip absorbed by
tingly Tagliatelle and
ultimately understated umami.
Velouté au Vienna venison all but covered in
watercress with
xanthous notes.
Yearning for just one more
Zesty bite.






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