Baran’s 2239 Baby Rainbow Carrots
Hazelnut Truffle Aillade, Carrot Caramel,
Browned Butter Hollandaise
Leave it to Chef Tyler Gugliotta of Baran’s 2239 to take the humble carrot and turn it into a root vegetable fantasyland. Visually stunning, the colorful carrot-garden-in-a-bowl has three wildly distinctive sauces: a heady hazelnut truffle aillade, a sweet and earthy carrot caramel, and the rich silky hollandaise made with nutty browned butter.
Baran’s 2239 is arguably the hottest restaurant in the South Bay. The culinary collaboration by owners and brothers, Jonathan and Jason Baran and their friend Chef Tyler Gugliotta, opened earlier this year in Hermosa Beach, California.
“Fantastic pedigree in the kitchen.” -Los Angeles Magazine
“Progressive. Delicious. Unexpected.” -LA WEEKLY
“Best New South Bay Restaurant” -LA WEEKLY
“Atmosphere is casual, food is not.” -Los Angeles Times
#4 restaurant for “Best Overall” restaurants in Los Angeles -OpenTable
Jon Baran and I have been colleagues for several years and enjoy discussing recipes and esoteric ingredients…and it turns out that Tyler’s dad, Chef Greg Gugliotta and I worked together decades ago at Chez Melange. Small. World.
It has been my honor and pleasure to shoot Tyler’s food. His dishes are inspired, innovative, refreshingly original. Baran’s 2239 super-seasonal menu is fun and adventurous, this carrot dish is a perfect example. I loved this dish and asked if he would share…
Thank you for this wonderfully imaginative recipe, Chef!