Slideshow: Behind the Scenes of Harold Dieterle's All-Sunflower Dish at Perilla

Tasting of Sunflower
Tasting of Sunflower
Every part of the sunflower comes together in this new fall dish.
Yes, we're about to cook an actual sunflower
Yes, we're about to cook an actual sunflower
The sunflower, just before it gets knifed.
Plucking the petals
Plucking the petals
Chef Dieterle carefully plucks the sunflower of its petals to be used later in the salad component of the dish.
Breaking down the sunflower
Breaking down the sunflower
Then the top...
Breaking down the sunflower
Breaking down the sunflower
What remains is the meatier, edible part of the flower.
Breaking down the sunflower
Breaking down the sunflower
Like a peanut butter and jelly sandwich, the crust must be trimmed.
Dressing the sunflower
Dressing the sunflower
The cooked sunflower head gets a healthy coat of olive oil, salt and pepper...
Topping the flower
Topping the flower
...before being covered with a mixture of ricotta, piquillo peppers, and eggs. It's then topped with breadcrumbs, and sent into the oven to brown.
Brown butter
Brown butter
Meanwhile, Chef Dieterle prepares a large panful of some wonderful stuff: brown butter.
Out of the oven
Out of the oven
The head, fresh from the oven and ready for plating.
Tasting of Sunflower
Tasting of Sunflower
A salad of raw sunchoke, sunflower shoots, sunflower seeds, and the sunflower petals is tossed with a simple vinaigrette of olive oil, lemon juice, salt, and pepper. It surrounds the sunflower head along with the brown butter sunchoke tortellini.