Jason Fox’s Hay-Roasted Carrots and Salted Date Ice Cream Is the Hot-Cold Mashup We Needed

At Villon in the San Francisco Proper Hotel, Chef Jason Fox considers temperature a seasoning in his local vegetable- and seafood-focused menu. “We’re always using acid, texture, and different flavors to provide contrast, and this goes along those lines where your palette tastes an interesting change in temperature that your mind might not be expecting,” says Fox. 

He’s referring to the hay-roasted carrots...