Chef’s Choice: Fermented Black Garlic

Executive Chef Anthony Dawodu has shared a very interesting project he has been working on. For 40 days Chef slowly cooked Black Garlic in an oven between 140-155 Degrees. See the images below!

The end result is a very sweet and dark finish with hints of tamarind it is also very rich in antioxidants. He uses this type of garlic at the Turtle Bay Estate House for Pasta as well as a delicious black garlic and Cabernet demi-glace. To view the Turtle Bay Estate House Menu click here.

Tip: Chef uses this type of fermented black garlic in his milk shakes or smoothies due to the high levels of antioxidants.

The next project Chef is working on will be making black garlic powder!

 

Caneel Bay Resort Dining

Black Fermented Garlic at the Turtle Bay Estate House

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About Turtle Bay Estate House: Set along the northern end of Caneel Bay’s expansive peninsula, Turtle Bay Estate House overlooks nearby islands providing a beautiful backdrop for a romantic evening. Executive Chef Anthony Dawodu and his Culinary team provide guests with a memorable dining experience through a menu that offers refined contemporary American cuisine, featuring bold flavors and locally grown produce. Reservations are recommended. Please contact: concierge@caneelbay.com for more info.

To learn more about the Turtle Bay Estate House and Caneel Bay Resort fine dining visit: Caneelbay.com/dining

Pictured Below: Executive Chef Anthony Dawodu demonstrating a dish incorporating the Fermented Black Garlic.

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