In this clip from Chefs Feed, Charleston-based chef Daniel Heinze of McCrady's prepares his stunning winter strawberry salad. In this clip from Chefs Feed, Charleston-based chef Daniel Heinze of McCrady's prepares his stunning winter strawberry salad.
The seasons in Charleston are much different than further up north. Strawberries usually start in Charleston about mid-February because of the warm climate. Sometimes the farmers get lucky and they hit it, and we have strawberries in January. The dish is a salad with Strawberries, beets, sorrel, chervil, and goat cheese. The goat cheese is whipped with yogurt and creme fraise. The beets we pressure cooked in their own juices. We took the strawberries in two directions, lightly salt them and And cook them under vacuum. After the strawberries are cooked we reserve the pulp and strain the strawberry juice. We add some hydrocolloids to it, agar, agar and gelatin Gel it into a thin sheet that we've Drape over the entire salad. [UNKNOWN] will contrast very well with the tartness of the swirl. We like to make your tongue go crazy, so there's a lot of acidity, there's a lot of salt. There's some bitter notes, there's some spicy notes. It's very modern and aesthetic. And technique with finger needs that Charleston provides us.