Clayton Chapman, owner and chef at The Grey Plume, created a beautiful rendition of his grandma’s Cranberry Fluff Salad. He worked with ingredients that aesthetically or texturally represented those in his favorite childhood dish, but were playful, unique and completely unexpected.
“Everything in this dish is similar, but not quite the same.”
Clayton’s family-style salad consisted of braised cranberries, red amaranth (bull’s blood), crème fraîche, toasted marshmallow, cranberry gelée, cranberry purée, compressed celery, pickled celery, lettuce purée, cranberry gastrique and celery leaves.
