Recreate Chef Sonya Coté’s signature Farm BQ at home.

Eden East Sonya Cote Headshot

Sonya Coté, chef and owner of Eden East, shares one of her favorite farm-to-table dishes: Farm BQ. She recommends substituting any ingredients with in-season vegetables to keep this recipe versatile and fresh.

Ingredients for the Vegetables

  • 3 beets, cut in wedges
  • 3 large carrots
  • 1 sweet potato
  • 1/2 head Romanesco cauliflower
  • 1 fennel bulb
  • 3 large turnips
  • Grapeseed oil to coat
  • Salt to taste
  • Pepper to taste

Ingredients for the Dressing

  • 2 tablespoons romesco sauce
  • 1 tablespoon molasses gastrique
  • 1 tablespoon everything bagel seasoning
  • A handful of seasonal greens or edible flowers for garnish

Directions for Farm BQ

1. Heat oven to 350 degrees, or start a fire in your smoker.

2. Toss raw vegetables in grapeseed oil, salt and pepper and place on a baking sheet.

3. Roast vegetables for about 25 minutes, until tender and lightly smoked (not brown).

4. Slice vegetables like you would a brisket.

5. Dress with romesco sauce, molasses and seasoning. Garnish with fresh arugula, fennel frond, shaved radish, sorrel, edible flowers or any seasonal sprouts.


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