In the early weeks of the pandemic I felt like I was thrust to the height of my creative powers, snatching perfect combinations of words and sentences out of thin air and lining them up like ants on a log.
Balestreri was doing R&D a few years ago when “a mix of the jazz cabbage and doing something incorrectly” led to inspiration. “I’m from Wisconsin,” he says. “I grew up eating beef jerky as a snack and always thought it would be cool to put it on a menu someday.”
See what I mean about chefs? Always inspiring. v
