​Serves: 1

Ingredients

Strawberry Mojito

• 1 cup fresh Strawberries (sliced and muddled)
• 1 ounce of Simple Syrup
• 1 -12 ounce can Seltzer
• Crushed Ice

Garnish

• Sea Salt
• Mint Leaves (freshly picked)
• 1 Strawberry (freshly picked)

Preparation

Rim a rocks glass with sea salt. Place the strawberries in the bottom of the glass, add the crushed ice and simple syrup, and top with the seltzer water.

Enjoy !

Before 2015, it was uncommon for clubs to let their chefs step into the media spotlight. However, this trend has gained momentum, and media exposure is now embraced and sometimes even requested by members. For instance, two country club chefs recently earned second and third place on Gordon Ramsay's Hell's Kitchen. Such visibility brings pride to the memberships and encourages continued support for their culinary teams. This type of media recognition is a powerful tool to attract fresh talent. It shows that innovation and excellence in the golf club culinary world are celebrated and can help reshape public perceptions of club dining.

During my visit to Montclair Golf Club in New Jersey, I met a remarkably humble chef who has transformed the interaction between the staff and members. He believes that when the staff are happy and well cared for, it significantly benefits the membership as well. Since he took over at the club, no one has left their position.  ~Diana DeLucia

GK: Tell us about your early years. 

MS: I am a first-generation Jewish-Ukrainian in this country. In 1978, my parents immigrated from Kyiv, overcoming immense challenges to find refuge in the United States. My father was a sheet metal mechanic by trade, and my mother came from a bookkeeping background. They worked tirelessly to provide for our family.

In 1980, my twin and I were born prematurely while our family was still finding its footing in this new land. Defying the odds, we survived and thrived despite doctors doubting our chances.

From a young age, food became a passion that enriched my life. One kitchen mishap stands out vividly—I almost set the kitchen on fire at age four while trying to cook eggs for my brother and me with Tide detergent! Thankfully, my father intervened just in time, as the fire alarm blared through the house.

In 1985, we moved to New York, where my aunt paved the way for our journey to Brighton Beach, a vibrant hub for Ukrainians and Russians. Living just two miles away exposed me to diverse cuisines. Over time, I grew to appreciate the traditional foods of my heritage—cured meats, smoked fish, and other staples that have influenced cuisines worldwide.

Growing up in Brooklyn was a culinary adventure. From Italian and Irish to Israeli cuisine, I was immersed in a melting pot of flavors. My mother reintroduced Ukrainian peasant dishes, and cooking became a shared experience with my brother and friends. We raced home to prepare meals at lunch, turning mealtime into a joyful adventure.

A highlight of my childhood was sharing pizza from a local bakery with my family. These simple moments felt magical. Older Italian ladies in our community generously let me into their kitchens, shaping my culinary journey. While cooking was traditionally viewed as a woman’s role in my family, my weekends with my grandfather told a different story. Watching him meticulously prepare meals from scratch profoundly influenced my culinary aspirations.

At age 12, we moved to Staten Island. I embraced my new environment, improving my grades and focusing on education. My parents’ quiet relief spoke volumes about their hopes for our future. Staten Island brought new inspirations, like cable TV and the Food Network. Chefs like Emeril Lagasse and Bobby Flay became my role models, and my mother began recognizing my passion for cooking.

At 14, I started working as a dishwasher in a local restaurant. It was a challenging but formative experience. The chef, Bart, was initially skeptical of my enthusiasm but eventually taught me valuable skills. A pivotal moment came when I reported a drunk line cook who almost fell into the hot fryer. Bart appreciated my integrity and promoted me to the grill, jokingly calling me his “Grill Bitch.”

GK: Where did you go to Culinary School?

MS: At 16, I began writing college essays, inspired by a TV show about the Culinary Institute of America (CIA). My mother suggested we visit the campus, and I immediately fell in love with it. Though my father said we couldn’t afford it, I declared, “I’ll pay for it myself.”

I had the experience needed but needed a reference letter. Bart initially threw my request in the garbage, only to surprise me later by writing and sending it. When I received my acceptance letter, Bart celebrated with me and read the letter aloud. I was stunned.

At the CIA, I worked odd jobs to make ends meet. My externship at the RIHGA Royal Hotel in New York City was transformative. I worked alongside legendary chefs like Charlie Trotter, Daniel Boulud, and Marcus Samuelsson during special events.

After graduating, I returned to RIHGA and pursued a hospitality management degree at the New York Institute of Technology. I graduated at the top of my class while working evenings at RIHGA and mornings at Edgewood Country Club. This led to my first managerial role as Chef de Cuisine at the legendary Copacabana. 

GK: Why choose a career in the Private Club industry?

MS: Seeking a better work-life balance, I transitioned to the private club world, starting as a Banquet Chef at Beach Point Club in Mamaroneck, NY. Under Randy Ruder’s leadership, my job became a career with real opportunities. I spent 11 seasons at Beach Point, then moved on to Brae Burn Country Club and Sunningdale Country Club before settling at Montclair Golf Club.

In 2022, I applied for the Executive Chef  position at Montclair. Shortly after, my wife and I dined at Faubourg in Montclair, where I had a “fangirl” moment seeing Emeril Lagasse dining nearby. It felt like fate.

Since joining Montclair, I’ve worked to prioritize staff well-being, fostering a happy and motivated team. My GM often says, “Ever since you arrived, nobody wants to leave,” I respond, “Happy staff leads to happy members.”

GK: Tell us about your inspiration and vision for the next few years at Montclair Golf Club.

MS: I draw inspiration from travel and exploration. Whether discovering a new town or wandering through New York City, I stop at every restaurant, market, and kiosk, eager to learn and grow.

In five years, I see myself continuing to grow at Montclair Golf Club. My dream is to someday become its General Manager. With the support of my wife, who now works here as the Golf Shop Manager, I feel deeply connected to the club and its community.

My first visit to Aspen, Colorado, was awe-inspiring, mainly as my flight descended over the majestic Rocky Mountains. Upon landing at the charming Aspen Airport, I was swiftly whisked away to the nearby Maroon Creek Club, conveniently located just a mile away. Exploring the culinary landscape in the winter months, I was delighted by the abundance of hearty comfort food, each bite more exceptional than the last. Please enjoy my interview with Adam Gordon, devoted husband, father of two, and Executive Chef.
~ Diana DeLucia

GK: Tell us about your childhood and where and when your interest in cooking developed. 

AG: I grew up on Long Island, New York. I am the middle of three children and the only son born to Mark and Doreen Gordon.  My Dad worked long hours in the linen industry, and growing up, I would ride with him into the city, visiting restaurants, making deliveries, and getting to know some local chefs. My Mom worked full-time in childcare and always made sure we had dinner on the table.  She was always in the kitchen, and I especially enjoyed learning from her as I helped her cook during the holidays. When I was looking for my first job, I gravitated towards kitchens and restaurants and took dishwasher, bussing, and prep cook roles when I was 14. 

I attended Baldwin High School on Long Island’s South Shore. After graduating, I didn’t have a clear path for my future, so I applied to business school at Northeastern University in Boston, Massachusetts. We have family in Massachusetts, and it seemed like a nice transition. I went there for a few years and realized nothing clicked as I started looking for my externships. I’m looking at all these business opportunities, which weren’t that interesting. I wanted to travel more. My roommate at the time, Erik Vose (who would later become my best man at my wedding), and I decided to head out west, and we settled in Lincoln, Nebraska.  Erik had some family out there that could show us around.  He started taking classes at the University, and I began working at two well-known restaurants in the Haymarket area. Once again, the kitchen is where I felt most comfortable.

GK: Where did the interest from Nebraska and Colorado come from?

AG: We lived in Lincoln for about a year and a half, and during that time, we took a road trip to visit Boulder, ​Colorado. I fell in love with the mountains and knew I had to find a way to get back here. My time in Lincoln was fun, but I was considering my next step the whole time. I decided to give a career in cooking a real shot.  

I applied and was accepted to The Culinary Institute of America (CIA) in Hyde Park.  Eric finished school, and we left Nebraska together. Eric went home to Newburyport, Massachusetts, and I headed to Long Island to get ready to attend the CIA. It was February of 1998, and it was a 21-month program. Within the first few weeks of school, I knew I had made the right decision, and this was what I wanted to do for the rest of my life. I was 20 years old. 

I instantly met other chefs from around the country, and everything fell into place. I lived on campus for a while, then got an apartment just north of Hyde Park in Rhinebeck. When it became time for my externships, I began to look at Manhattan restaurants. My Dad suggested I investigate “BR Guest” Restaurants founded by Stephen Hanson.

I interviewed with Chef Brett Reichler and started my externship at the Blue Water Grill in Union Square. I was the first student chef the restaurant had ever had. It was initially intimidating. However, I felt right at home instead of interviewing with a suit and tie-on and trying to get an accounting or statistics job. Having such a big restaurant group to work for was great for me. 

I got to work at Park Avalon and be a part of opening Ruby Foos on the Upper East Side.  I learned so much as a culinary student, and they paved the way for me in the four-month program. It was great for me because I lived at home when I worked there and saved on accommodation. 

It was my introduction to working long hours.  When I worked with my Dad, I’d pick chefs’ brains. They would always say, “If this is what you want to do, you have to love it because the hours are going to be long, and holidays, as you know them, will cease to exist.” I wasn’t afraid of that at all. I started working young, and my Dad had a good work ethic, which he passed on to me.  I liked the lifestyle. I enjoyed working in Manhattan. The culinary scene there was such a tight-knit community. David and I have had similar visions for two decades. Golf is fundamental here. It’s the highlight of the summertime. However, the F & B department serves our membership every day of the year except Christmas. We’ve built the labor force together, and it’s doubled since I got here. Initially, I was trying to run the kitchen with one sous chef and a few line cooks, doing 250 lunches daily in the ​Summer plus another 80 to 100 at night. It’s a lot, but it must get done. So, if you don’t have the labor, you are doing it yourself. I was fortunate to find Doug Folk, my Executive Sous Chef. - He is another fellow East Coaster from Pennsylvania who has been with me for 18 years. 

GK: The clubhouse has recently been remodeled; tell us about that experience.

AG: It took about nine months. During that time, we used the pool kitchen. It was a seamless transition. It didn’t affect the membership, I mean, a little bit with just the entryway, but they were thrilled to see what was to come. 

It was exciting for me and my staff; I hadn’t been through a remodel of that size before. Being involved in the process and being able to share my vision was cool. Chefs don’t get to experience that too often.  We had a kick-off party and were able to get right into the new space, use all the equipment, and see what the flow would be like. It was the opening of our busy season, so the timing was perfect.  

When the members came to their home away from home, or, better put, an extension of their home, they all came right here from the airport, and it was fun to greet them as they arrived. We’re beaming and excited to see their delight at all the changes we’ve made. The best thing about a club compared to a restaurant is how tight we are to the Members. They become an extended family in many cases.

GK: Do you and your staff have a good work-life balance here?

AG: We work hard in the golf season, but it slows down afterward. We can work that balance out more. It is nice  to be able to grow the crew that we have here. I have a lot of trust in these guys. Many of my line cooks have been here for over 12 years. That’s a testament to the program we run. It’s been rewarding to watch them start families of their own and watch them grow over the years.  I am very grateful to be a part of this Maroon Creek Club family. 

GK: How do you source products in the mountains? 

AG: In addition to larger suppliers, we use “Farm Runners,” a regional food distributor based in Hotchkiss, CO, that specializes in custom-harvested farm products. During the offseason, they’ll ask chefs if they want to come to tour the farms.  I’ve done a couple of tours, and they take you around to a dozen of the farms they source from.  You can talk to local farmers, walk through the fields, and get your hands on the fresh product.  It is comforting to see how close we are to some of the food we are consuming.

GK: What do you do in the Winter?

AG: The Winter is harsh. They still deliver, but obviously, they have fewer products available. We adjust to what they have available. They offer local organic eggs and fresh tortillas year-round, a great selection of melons and peaches in the Summer, and heartier greens in the Winter months.

The members trust Doug and me to provide the best quality products through daily specials and seasonal menus. They enjoy trying new things but sometimes just crave a classic tuna wrap.

To work in private clubs, you must enjoy making people happy, and that is your driving force. It’s a challenge, but we are up for it. When the members leave, we can be proud of their experience and look forward to welcoming them back.

Ingredients

• 1-1/2 ounces Licor 43
  
• 1-1/2 ounces Mr. Black Coffee Liqueur
  
• 1-1/2 ounces fresh espresso
  
• 1/2 ounce simple syrup (optional)

Garnish

• Cocoa Powder (sifted into a crescent shape)

Preparation

Impossible Dream
After allowing the espresso to cool down add all ingredients to a shaker filled halfway with ice and shake vigorously for 30 seconds to attain a brilliant foam-strain into a chilled or frosted martini glass. Sift the cocoa powder into a crescent shape for gradual cocoa infusion into thecocktail.

Inspiration

Impossible Dream is a variation of the Carajillo, which utilizes Licor 43, to add hints of vanilla, orange peel, cinnamon, and cocoa. Licor 43 is a Spanish liqueur made in Cartagena, Spain. Famed Don Quixote author Miguel de Cervantes Saavedra famously wrote “To dream the impossible dream, that is my quest.” With the usage of Mr. Black Coffee Liqueur and fresh espresso, after one or two of this cocktail it may be Impossible to Dream.

¡Salud!

When Niall Flanagan, a golf industry veteran, came out of retirement to head up the golf division for a small wine distributor called Wine&Earth, he knew he had landed his dream job!

Niall started his career in the wine industry, working for a wine merchant in London, back in the early 80s. He quickly passed his WSET exams, but not having the right school tie and not having a good enough palette to try to become a Master of Wine, his career changed. He took up his other passion, golf, working for the PGA, running tournaments in the UK, and refereeing on the European Tour.

He then progressed into club management, starting at Wentworth Club, which was the foundation for his taking on several senior management roles at Celtic Manor, Dubai Golf, St Andrews Links Trust, and Loch Lomond, where he was the CEO before starting his own consultancy company, Club Inc. 

During his 30 years in the golf industry, Niall understood the importance of wine to members and their clubs. He was lucky enough to visit most of the top clubs and resorts around the world and enjoy the company of some very high-profile members and leading club industry professionals. To help promote the golf division to golf clubs and golfers, Niall had the idea of setting up a podcast looking at the connection between wine and golf. He believes this connection starts with The Open Championship and the famous trophy, which is a claret jug! 

When researching the idea, he found that there were thousands of golf and wine podcasts, but none that really highlighted both. Never having been involved in a podcast before, Niall took time to understand what was required to set up a successful podcast, and one of the most important aspects was the name. After much debate with family and friends, “Grapes & Greens” was chosen.

His great-niece, Tess Taylor, had just received a first-class honors degree in Graphic Design, and she agreed to become the creative director and produce a fun logo and icon that would court the imagination of everyone they showed it to.

The next piece of the jigsaw was getting people to agree to be guests on the podcast. Niall approached people he has known in the golf and club industry for over 30 years. The result was that people loved the idea and wanted to chat about their love of golf and wine in a relaxed atmosphere.

Through LinkedIn, Niall met Diana Delucia, the founder of Golf Kitchen Magazine, and Fernando Silva, Artist, Sommelier, and Wine Director at GlenArbor Golf Club, who produces “The Club Wine Review” for the magazine. More contacts and ideas were formed, especially with the US market in mind.

Yield: 4 portions

Ingredients

Duck
• 2 Maple Leaf Farms Duck Breast
• Salt and pepper (to taste)

Peach Gastrique
• 1 teaspoon Butter
• 1 Shallot (minced)
• 4 Peaches (freshly ripened and diced small -
makes two cups)
• 3 teaspoons Sugar
• 3 teaspoons Cognac
• 3 teaspoons Apple Cider Vinegar

Cherry Demi-Glace
• 1 cup Cherries (fresh, pitted and crushed)
• 1 quart Veal Stock
• 1 quart Red Wine

Garnish
• 1/2 cup Duck Fat Crumb
• Abbey Road Dianthus (The Chef’s Garden)
• Banana Cream Viola (The Chef’s Garden)
• Citrus Lace (The Chef’s Garden)
• Black Mint (The Chef’s Garden)
• Sweet Pea Currant Tomato (The Chef’s
Garden)

Preparation
​
Duck Breast
Place duck breast in the freezer for 10 minutes. Score skin at a bias lightly. Season the duck breast with salt and pepper. Over medium heat,place the duck breast skin side down in a sauté pan and press with a steak weight. Render the skin until crispy, draining off any excess fat—Reserve fat for duck fat crumbs. Once the skin achieves a golden brown color, remove it from the pan and allow to cool. Place duck breast in a cryovac bag and seal airtight. Set sous vide to 57c. Sous vide the duck for two hours, then remove from the water bath and bag. Finish cooking the duck in a hot pan skin side down to re-crisp the skin. Finish in oven at 350 °F for three to five minutes.

Peach Gastrique
Melt the butter in a pan, add the shallots, and sweat until translucent. Add the peaches and cook for four minutes until tender. Add the sugar, cognac, and apple cider vinegar. Continue to cook for another 15 minutes. Remove from heat and transfer to a blender—puree and pass through fine China cap.

Cherry Demi-Glace
Combine red wine and veal stock in a saucepot and simmer. Reduce by half. Remove from the heat and add the cherries. Blend the sauce until smooth—season with salt and pepper.

Assembly

On a large dinner plate, brush the cherry demiglace diagonally. Cut the duck breast in half and place along the sauce. Place peach segments around the duck. Spoon and drizzle the peach gastrique onto the meat. Garnish with duck fat crumbs, fresh cherries and microgreens and edible flowers.

Yield: 4 portions

Ingredients

Blueberry Demi-glace
• 1 cup Wild Blueberries
• 1 quart Veal Stock
• 1 quart Red Wine

Short Ribs
• 2# boneless Wagyu Beef Short Rib
• 2 Tablespoons Olive Oil
• 1 large Onion (roughly diced)
• 2 large Carrots(roughly diced)
• 3 stalks Celery (roughly diced)
• 4 cups Red Wine

Apricot Jam
• 1 Tablespoon Whole Butter
• 2 Apricots (ripe, fresh, pitted and small diced)
• 1 1/3 cups Water
• 1/3 cup Lemon Juice (freshly squeezed)
• Lemon Zest
• 1/2 cup Granulated Sugar

Garnish
• Uni
• Petite Cherry Bomb Radish (The Chef’s Garden)
• Emerald Crystal Lettuce (The Chef’s Garden)

Preparation

Blueberry Demi-glace
Combine wine and stock in saucepot and simmer. Reduce by half. Remove from heat and add the blueberries. Blend the sauce until smooth. Season with salt and pepper.

Short Ribs
Preheat oven to 350 °F. Clean and season the short ribs with salt and pepper. In a frying pan, heat the oil. Sear all sides of short rib until golden brown. Remove from the pan and transfer to plate to hold. Add the onion, carrot, and celery to the pan over medium heat for five minutes. Add the red wine to the vegetables and simmer for three minutes. Add the short ribs to the pan and reduce the liquid
by half. Cover with foil and place pan into the preheated oven and cook for 2.5 hours until tender. Let short ribs cool in liquid at room temperature.

Apricot Jam
In a small saucepot, add the butter and melt on medium heat. Add the diced apricots, sugar, water, and lemon juice. Cook for about 30 minutes until consistency begins to thicken. Reduce the heat to a simmer and cook an additional 30 minutes, stirring occasionally. Taste and add fresh lemon zest.

​Assembly

Brush the blueberry demi-glace along the plate. Place the short rib on top of the demi-glace. Place the Uni on and around the short rib and garnish with wild blueberries. Spread shaved black radish around the dish and finish with extra sauce over the short rib.

Yield: 6-8 portions

Ingredients

Octopus
• 1 Spanish Octopus (whole, rinsed)
• 2 Spanish Onion (roughly chopped)
• 4 cloves Garlic
• 2 cups White Wine
• 4 cups Water
• 1 Lemon (halved)
• 2 Tablespoons Salt
• 2 Tablespoons Olive Oil
• 1 Bay Leaf
• 2 sprigs Basil
• 2 whole Scallions
• 1 pinch Saffron
• Black garlic Puree (see recipe)

Miso Glaze
• 1/2 teaspoon garlic (minced)
• 1 Tablespoon Dark Brown Sugar
• 1/2 cup Sesame Oil
• 1/2 cup White Miso Paste
• 1/3 cup Soy Sauce

Black Sesame Sponge
For the Praline Paste (sponge base):
• 115 grams Black Sesame Seeds
• 25 grams Sesame Oil
For the Sponge Cake:
• 120 grams Sesame Praline Paste (see recipe above)
• 4 Egg Whites
• 3 Egg Yolks
• 80 grams Sugar
• 20 grams Wheat Flour
• Oil

Lemongrass Foam
• 2 cups Coconut Milk
• 2 stalks Lemongrass
• 3 Kefir Lime Leaves
• 15 grams Sugar

Black Garlic Puree
​4 bulbs of Black Garlic

Garnish
• Blood orange segments
• Abbey Road Dianthus (The Chef’s Garden)
• Asian Signature Blend (The Chef’s Garden)
• Dill Blooms (The Chef’s Garden)
• Nasturtium Flowers (The Chef’s Garden)

Preparation

Octopus
Sauté the garlic and onion with olive oil in a pan until translucent. Add wine and herbs. Add the rinsed octopus to the pot, and cover it with water. Cover with a lid and simmer for three hours or until tender. Remove the octopus from the liquid, discard the head, and cool. Cut the tentacles and marinate with miso glaze for one hour. Grill the octopus for four minutes until charred.

Black Garlic Puree
Clean four bulbs of black garlic and blend in a Vitamix until smooth. Chef Note: Add a touch of water if it is too thick.

Miso Glaze
In a pan, sauté the garlic with sesame oil until lightly caramelized. Turn off the heat and add the brown sugar. Stir together until dissolved into a paste. Add the white miso, soy sauce, and mix together. Remove pan from heat and reserve for glazing the octopus.

Black Sesame Sponge
For the Praline (sponge base):
Add the black sesame seeds and sesame oil to a Paco jet and freeze overnight. Spin in the Paco jet, or empty into a Vitamix Blender and mix until smooth, then pass through a China cap.

For the Sponge Cake:
Mix all of the ingredients. Pour into an ISI. Charge 4x. Spray microwave-safe cups with oil. Dispense the mixture into cups, half full. Microwave for ten seconds on high, then immediately flip over the cups to release the sponge. Tear up into pieces for garnish and set aside.

Lemongrass Foam
In a saucepan, add all ingredients and simmer on low until the sugar has dissolved. Turn off the heat and steep aromatics for 10 minutes. Remove from pot and cool. Once completely cool, pour into the ISI Charge 2x. Reserve in cooler until plating.

Assembly

On a small plate, place the octopus off-center. Dot black garlic puree around the octopus. Garnish with blood orange segments, black sesame sponge, and microgreens. Dispense foam over the octopus.

 Yield: 4 portions

Ingredients

Carrot Ash
• 4 large Carrots

Beet Terrine
• 4 sheets Gold Gelatin
• 2 cups Water
• 2 Tablespoons Salt and Pepper
• Olive Oil
• 2 medium Golden Beets
• 2 medium Red Beets
• 4 petite Beets
• 1/4 cup Marcona Almonds (toasted and ground)

Pickled Mustard Seeds
• 1/2 cup Apple Cider Vinegar
• 1/2 cup Water
• 4 Tablespoons Sugar
• 1/3 cup Mustard seeds

Garnish
• Pickled Mustard Seeds (see recipe)
• 1 Dragon Fruit (scooped with a melon-baller for garnish)
• Goat Cheese (frozen)
• Egyptian Starflower Apple Blossom (The Chef’s Garden)
• Micro Beet of the Night (The Chef’s Garden)
• Citrus Lace (The Chef’s Garden)
• Cucamelons (The Chef’s Garden)
• Gold Chives (The Chef’s Garden)
• Beet Blush (The Chef’s Garden)

Preparation

Carrot Ash
Peel four large carrots into shreds and place them onto a sheet pan lined with parchment paper. Bake at 400 °F until burnt. Remove burnt carrot from the oven and pulse in a blender until it is a powder.

Beet Terrine
Bloom the gelatin in ice water for five minutes until soft. In a saucepan, bring the water and salt to a boil. Add gelatin and remove from heat. Dissolve. In a baking tray, cover the medium and petite beets in salt, pepper, and olive oil, cover with foil, and bake at
450 °F for two hours, until tender. Remove the petite beets after one hour and cool completely. On a mandolin, slice the medium
beets thin and begin layering into a sprayed four by eight inch terrine mold. Pour gelatin over the terrine until covered. Cover with parchment paper and press. Place into the freezer and set for 10 minutes. Once set, remove from the mold and slice into one-inch slices.

Pickled Mustard Seeds
In a saucepot, add all the ingredients and bring them to a boil. Once the sugar dissolves, reduce the heat to a simmer and cook for 30 minutes. Remove from heat and steep another 10 minutes. Transfer to a jar and keep refrigerated.
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Assembly

On a medium plate, arrange beet terrine and petite beets rolled in carrot ash and Marcona almonds. Place small spoon fulls of pickled mustard seeds and dragon fruit around the plate. With a Microplane, shave frozen goat cheese over the dish. Garnish with microgreens.