Pistachios with Black and White Peppercorns
1 pound American pistachios, in-shell
¼ ounce Ground white peppercorns
¼ ounce Ground black peppercorns
4 tablespoons Canola oil
Sea Salt to taste
Warm the canola oil in roasting pan, add the pistachios and toast. Add the ground white and black pepper, coat evenly and continue toasting; season with sea salt to taste. Remove from heat and serve warm in the vessel of your choice.
In 2017, Chef Grant laid the groundwork for the launching of two landmark projects: The Ned Hotel in London, and New Realm Brewery in Atlanta.