Credit: Stephanie Kelly Photography
Cheese and Fruit With an Autumn Upgrade
Bezel | Denver
Jake Pravecek
At Bezel, a sophisticated cocktail bar where the menu bites complement the elegant sips, the small-plate lineup includes Duck Pavé, Wagyu Sliders, Cassava Croquettes and the best-selling Apple Burrata. Jake Pravecek, executive sous chef, characterizes the shareable cheese-and-fruit dish as “elevated but not pretentious.”
Fresh burrata takes center stage, with the fruit topping changing seasonally, says Pravecek. For autumn, the luscious cheese is paired with a Granny Smith apple compote that has been simmered with cider vinegar, star anise and brown sugar. At service, creamy, tangy and lightly spiced flavors are balanced by the slow-building heat of a hot-honey drizzle, along with the crunch and herbal notes of toasted walnuts mixed with crispy sage.
The apple version has its roots in an apple agrodolce created for a special event. “We were inspired to use similar flavors and techniques to make our burrata different,” Pravecek explains. “It’s a sweet-tart foundation that wakes up the palate.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at [email protected].Read More Stories by Patricia Fitzgerald
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