Super Sope

Good Bite

BY AVIEL KANTER SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY APR 14, 2017

Cask & Ale Executive Chef Justin Sells went all the way to Egypt to find the artichokes for his riff on the traditional Mexican sope—there grow specialty artichoke bottoms that negate the need to pluck and pare away all the stiff leaves. Instead, the little hearts come ready and able to be stuffed, in this case, with beer braised short rib, huitlacoche crèma, cotija cheese and a charred tomatillo salsa. Built to mimic the Latin staple usually made from masa, or a corn dough, Sells' version incorporates the hard-to-find, corn-based huitlacoche flavor into the yogurt-centric crèma. Ringing in at just four bucks, this little nugget is the perfect elevated bar bite to go with your bourbon.

Cask & Ale Kitchen, 1548 Main St., Sarasota, 941-702-8740.

« View The Friday Apr 14, 2017 SRQ Daily Edition
« Back To SRQ Daily Archive

Other Articles in Good Bite

Nov 26, 2017Phil Lederer

Sweet Little Lies

Nov 26, 2017Amy Costantino Imerman

Thinking Outside the Pizza Box

Nov 26, 2017Phil Lederer

Gas ‘N’ Grub

Nov 26, 2017Andrew Fabian

Cocoa and Beer for Holiday Cheer