Daniel Patterson calls Mad FoodCamp the most exciting event he ever spoke at. The two michelinstar chef praises the many forgotten beets, muses over the popularity of beet and goat cheese salads in so many californian restaurants.
Shows a dish with fireplace cooked beets and sauce with reindeer blood. A beautiful beet rose looking like in asiann cut style but build with slices served with beet ice and yoghurt.
And serves gummibears made with beetroot.