...With marinated white anchovies, smoked-apple butter, and grilled rye Panzanella.
One of Chef Ken’s favorite dishes is potato latkes with applesauce. This dish is inspired by those flavors, but instead of latkes, it features rosti, a Swiss dish that’s actually pretty similar. Made from grated potatoes and onion shaped into cakes, the rosti are stacked two-high, spread with a layer of dill cream in between, garnished with anchovies and apple butter, and sprinkled with Panzanella (crouton salad) made from Wheatfield’s rye bread. This appetizer pairs nicely with our Riesling-by-the-glass, 2006 Schloss Saarstein, with its mineral and tangerine notes.
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