On a warm, sunny day in August, I visited with Sarah Bode-Clark in her Crown Heights kitchen, where she whipped up a “hot bath”, also known as Bagna Cauda, to dip fresh vegetables in. Drawing influence from one of my restaurant favorites, I chime in to create my take on the popular dish known as Ricotta Gnudi. Sarah goes the length by combining two celebrated desserts in sundae form, creating her interpretation of a Tiramisu Affogato Sundae with Chocolate Espresso Liqueur. Watch it here on Brooklyn, EAT your heart out!
Ricotta Gnudi with Tarragon Pesto, Pine Nuts, Brown Butter, and Lemon Zest
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- Sarah Bode-Clark in action.
Interview with Sarah Bode-Clark. Listen here:
Collaborators for this episode of Brooklyn, EAT your heart out!
Kelly Torres | Host, Producer, and Director at Brooklyn, EAT your heart out!
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- Special Guest
Sarah Bode-Clark | Photographer & Food Writer at Sarah Bode-Clark Photography
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- Video Editor and Theme Song
David Alan Horowitz | Lead Singer & Guitarist at The Above
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- Videographer
Eugene Faber Green | Radio & Television
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- Videographer
Jim Chandler | Drummer at Twin Guns
Soundtrack by The Above
Brooklyn, EAT your heart out!