How to Cook a Maryland Sweet Corn Panna Cotta | Farm to Skillet

Get green with envy as Chef Rodney Scruggs creates a sweet corn panna cotta with green tomato consommé.
Each Farm to Skillet segment features an eclectic mix of prominent chefs in the Maryland restaurant scene who sources ingredients from local farmers markets then head into the kitchen to whip up a flavorful yet simple meal. This week, we follow Rodney Scruggs, Executive Chef of Watershed Alley in Chestertown, MD as he sources ingredients from local farms, including green tomatoes, sweet corn, and MD crab meat to create a sweet corn panna cotta with green tomato consommé, topped with lump crabmeat.
00:00 Intro
00:30 Getting Ingredients from the Farmers Market
02:31 The Recipe!
06:12 Finished!
06:25 Outro
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[@beautifullove3381]

This calls to me on another level!!😍

[@MarylandFarmHarvest]

So glad you enjoyed it!