Residents also loved Welch and Mary’s curried shrimp roll, with pickled vegetables, nasturtium petal mélange, and homemade papadum chips. The shrimp roll was served on a modified brioche bun, with a curry turmeric dressing and a variety of fresh garnishes. But it was Chauhan and Walter who created the winning dish––a Walking Frito Pie served in a Fritos bag, featuring pork chili, mango mint chutney, pomegranate and mango slaw, queso fresco, Chana Masala Cauliflower Soup, and a creative use of edible flowers.
Page 52 | HOSPITALITY NEWS NOV
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