Chef Chad Burns’ roots in cooking began in 1987 in his hometown of Ellsworth, Michigan, where he washed dishes at Tapawingo, the restaurant down the ...
You can find Chef Chad Burns at Farmstead Table
by Chef Chad Burns
Chef Chad Burns puts spring dug parsnips, their sweet nutty flavor enhanced by a long winter’s nap, to good use in this pureed soup that’s well suited for this warm-during-the-day-but-still-kinda-chilly-at-night time of year. He suggests foraging the juniper berries yourself as the wild ones are more flavorful (and abundant ‘round these parts).