"I never wanted to be known for cauliflower," says Alon Shaya, chef of New Orleans restaurants Shaya, Domenica, and Pizza Domenica. And yet, the chef sells 700 of his now-famous whole roasted cauliflower heads a week at Domenica, where it's served with whipped goat cheese and stuck with a steak knife for dramatic effect.
But Shaya and fellow podcast guest Steven Satterfield, chef at Atlanta's Miller Union, serve meats at their restaurants. But both are both huge vegetable geeks who could wax poetic for hours about green garlic and fennel fronds, carrot tops, and kale jambalaya. Deputy editor Andrew Knowlton caught up with the chefs a few months back at the Charleston Wine + Food festival, and now that it's actually starting to feel like spring in most of the country, we have a feeling you'll be putting their vegetable wizardry tips to use in your own kitchen.