Bintje Potato Fondue, Peas, Morels, Baby Kale, Fines Herbes
Toss potatoes with salt and then vacuum seal them in a bag with a large pat of butter. Simmer in bag until tender, 30 to 45 minutes depending on size, variety, etc. Let potatoes cool in bag so they reabsorb liquids and stay creamy (and don't take on that weird warmed-over buffet baked-potato flavor). Just before serving, dump entire contents of bag into a pan, add a splash of sherry vinegar and toss until hot.
Blanch peas until just tender and shock. Melt a decent amount of butter in a saucepan, then just before serving, stir in peas and warm them up gently. Season to taste and drain off excess butter.
Spoon a heaping tablespoon of peas into center of bowl. Add a couple ounces of potatoes, or 3 to 6 potatoes, depending on size. Lay 3 to 4 morels around, building on potatoes for some height and angularity.
Pour fondue over everything. (It should just cover bottom of bowl.)
Zest a bit of Meyer lemon over dish, being careful not to get any zest on rim of bowl. Put fines herbes powder into a passoire and dust it gently over everything.
Garnish dish with pea shoots, then kale leaves, chive blossoms and a sweet pea petal.
Wash and dry 3 to 4 baby kale leaves well (make sure stems aren't too long). Prepare something to cover fryer with, as leaves will splatter like crazy. À la minute, fry leaves at 325 degrees F, covering fryer immediately after dropping them in. Fry about 20 seconds and transfer to paper towel-lined pan and sprinkle with fine salt. Sweet pea flower petals are toxic if consumed in large quantities.