The theme for day two Eat@ICC focused on food made with freshly milled grains. My first bite was a traditional take on the grain theme from local duo Jake Novick Finder and Maria Espina of Gristmill in Brooklyn with these warm flaky Garlic Knots topped with Everything Butter or Cacio e Pepe.
Steve Santana from Taquiza in Miami Beach took a different spin on the theme creating Tamal en Cazuela. This was wonderful. The texture was surprisingly soft with the spicy, rich flavor of blood sausage and white olotillo offset by the fresh herbs.