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Creatively Seasoned: Sam Hart Makes Bo-Berry® Silk
by Sam Hart on March 16, 2021
What happens when talented Charlotte cooks and chefs use Bo’s Famous Seasoning to create a brand new dish? Chef Sam Hart of Counter- took the challenge, along with four other chefs. Bon appétit!
Bo-Berry® Silk with Roasted Candied Cashews
By Chef Sam Hart
Recipe Description:
Try a new twist on the classic Bojangles Bo-Berry Biscuit®. Add a little crunch with candied cashews that are savory and sweet atop Bo-Berry® silk — an ice cream, that rests at room temperature. You will be pleasantly surprised where you find the Bo’s Famous Seasoning in this dish.
Ingredients:
Roasted Candied Cashews
- 2 qt cashews
- Toast until lightly browned in 350F oven
- 1 cup honey
- 1/2 cup brown sugar
- 3 tsp Bo’s Famous Seasoning
- 3 tbsp salt kosher
- 4 tbsp toasted sesame seed (may need to toast)
Blueberry Gel
- 1/2 cup blueberry juice
- 1 tsp sherry vinegar
- 1 tbsp sugar
- 2 tsp ultra tex 8
Icing
- 1/2 cup powdered sugar
- 2 tbsp milk
Bo-Berry Silk
- 4 biscuits
- 1/4 cup blueberries
- 1 tsp Bo’s Famous Seasoning
- 1 tbsp sugar
- 1 qt Heavy Cream
- 1 tsp soy lecithin
- 1/2 tsp salt
Instructions:
Roasted Candied Cashews
- Toss and bake until slightly tacky at 350F (around 15 minutes)
Blueberry Gel
- Blend together until smooth and then strain into a piping bag
Icing
- Mix together until smooth.
Photo Gallery
Enjoy photos of this dish shot by Ernesto Moreno.
About Chef Sam Hart
Chef Sam Hart is a Charlotte native who just moved back from a stint in Chicago where he spent time at Michelin establishments like Alinea. He opened Counter- in Wesley Heights in September 2020 after 4+ years of planning.
Chef Sam calls it a “story-driven” restaurant that uses all the senses to tap into people’s imaginations and nostalgia with every bite. He is classically French trained but you’ll see strong influences of Sichuan, Japanese and molecular gastronomy with his cuisine.
This culinary exploration was sponsored by
