The Maine Sunday Telegram has published the fourth and final article in their series with Maine chefs who were 2020 Beard Awards nominees. For this week they’ve interviewed Krista Kern Desjarlais and published her recipe for a shaved brussels sprouts salad. I first ate that salad in 2007 and having tried (and failed) to reverse engineer the recipe especially appreciate this article.
She has been understandably cautious about bringing back her North Yarmouth bakery/café during the ongoing pandemic, waiting until “I’m able to do it absolutely the right way.” For Desjarlais, a finalist this year for the James Beard Foundation’s Best Chef: Northeast award, that has meant anticipating the winter with equal parts pragmatism and imagination.
Prior articles in the series have focused on Vien Dobui from Cong Tu Bot, Ben Jackson from the now closed Drifters Wife, and Chad Conley and Greg Mitchell from Palace Diner.