Pass It On: Scallion Waffles

Of all the dishes at Agnes and Sherman, this was the first one to really encapsulate what we think of as the culinary direction of the menu.

We use a mix of flour and cornstarch to ensure a crisp exterior and a not-too-cakey interior. Ginger and scallions are scalded with hot oil, strained, and incorporated into the buttermilk batter to infuse it with a savory scallion flavor. It’s then fermented overnight to add depth and to help keep the . Once the batter goes onto the hot waffle iron, fresh scallions are scattered over the top and pressed into the waffle as it cooks. Just before leaving the kitchen, a scoop of house-made sambal honey butter goes on top, along with a sprinkle of flaky sea salt.

The scallion waffle is meant to set the tone of the meal, taking the place of traditional bread and butter. Something you order for the table, tear apart, and eat with your hands. It’s a deceptively simple dish that straddles the line between familiarity and novelty - just like Agnes and Sherman.

“The scallion waffle is meant to set the tone of the meal, taking the place of traditional bread and butter.”

- Nick