Nasu dengaku, a classic Japanese dish of miso-glazed eggplant, reaches toward Mexico with chile-lime vinaigrette and candied pumpkin seeds.

His mom’s words fueled him.He wouldn’t just stay — he would win.. Epps had already decided to center his life’s work as a chef to raise the profile and perceived value of Black food around the world.

At first, competing on.was just another platform to celebrate foodways from the African and Caribbean diaspora, he says.But his father’s death gave him a singular focus.. “My motivation changed midseason because my father passed away,” he says.

“It became a choice of do I go along with what I’ve been doing?Or do I go back to my family?

Ultimately, I chose to stay and double down.

I could support my family, honor them, and honor my original goal to compete, all at the same time.”.Season the kale with salt and pepper, transfer to a cutting board and coarsely chop..

In a large saucepan, combine the milk, water, butter and 2 teaspoons of salt and bring to a boil.Whisk in the polenta in a thin stream and cook over moderate heat, whisking constantly, just until it begins to thicken, about 3 minutes.

Add the wilted kale and cook over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 20 minutes.Stir in the Creamy Ricotta, season with salt and pepper and cook just until the ricotta is heated through, about 3 minutes.