Maple syrup sweetens pickled shallots in Edward Forster's beef tartare with St. Agur gelato. (Robert Kirkham/Buffalo News)
By Andrew Z. Galarneau
Buffalo News Refresh editor Scott Scanlon caught up with chef-in-waiting Edward Forster between gigs to talk to him about his pop-up series The Workshop, using maple syrup as an ingredient, and what dish he actually lives on when he's at home.
Check out their conversation here, with the recipe for Forster's tartare, with St. Agur gelato and maple pickled shallots.