Ingredients Fruits Tropical Fruit Date Root Beer-Date Puree Be the first to rate & review! While experimenting with different liquids to plump up dried dates, Dufresne had an epiphany about root beer. “They both have dark, opulent caramel flavors that play off each other,” he says. The sweetness of the compote makes it a natural match for rich meats and oily fish. Slideshow: Cranberry RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook By Wylie Dufresne Wylie Dufresne Why Because he absorbed many of the ideas of his mentor, Jean-Georges Vongerichten, and has plenty of his own, too. Born 1970, Providence. Education The French Culinary Institute, New York City. Experience Jo Jo and Jean Georges, New York City; Prime, Las Vegas. First food memory Watching his great-grandmother pick rhubarb. Perks of working in Vegas Living in the Mirage for six months and learning to play blackjack. Food vice American cheese. "There's nothing wrong with stacking up 10 or 12 slices and putting the whole thing in your mouth." Ingredient crush Black soybeans. "They smell and taste like corn." What worries him Mad-cow disease. "I want that thing solved, or we won't have any beef in 10 years. Come on, we need hamburgers!" About his recipe The chive oil in Dufresne's Sea Bass with Edamame-Rye Crust shows Vongerichten's influence, but the rye crumbs are original. "Rye is one of my favorite breads." Won Best New Chef at: 71 Clinton Fresh Food, New York City (closed) Food & Wine's Editorial Guidelines Published on January 6, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Total Time: 45 mins Yield: 2 cups Ingredients 9 ounces pitted dates One 12-ounce bottle root beer Kosher salt Directions In a medium saucepan, combine the dates and half of the root beer. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the dates are very soft, about 40 minutes. Add water by the tablespoon if the dates get too dry before they’re soft. Transfer the date mixture to a blender, add the remaining root beer and puree until smooth. Season with salt. Make Ahead The puree can be refrigerated for up to 3 days. Serve With Roasted pork, lamb or duck or broiled or grilled salmon or mackerel. Rate it Print