Tempura carrots- coated in blue corn meal w honey. Really delicious! A note from Chef Nephi Craig: “Pictured here are my Dineh Blue Corn “Tempura” Chefs Garden Carrots drizzled with an Agave Chili Glaze, served over fresh corn husks in large driftwood from the Salt River Canyon. I simply washed the carrots and roasted them skin on until tender, split the larger carrots, and prepared a batter with Blue Corn meal seasoned with Honey and Chili Flakes, then dipped the carrots and fried them crisp…finished the the agave chili glaze, it was amazing. In the basket are roasted jalapenos and serrano chilis. This was one part of our tasting booth.”