The Archaeologist
Root vegetable tartlet with edible soil crumble & micro herbs — digging beneath the surface of place
The essential skill set for destination leadership: resilience, culture, and survival.
Why this bite? Vic doesn't market destinations — she excavates them. This earthy tartlet is archaeology made edible.
The Story
Your guests see destination marketing as promotion. Vic Isley sees it as archaeology. She digs beneath the surface of a place to find what makes it irreplaceable — not the brochure version, but the living culture underneath. From Durham to Tampa Bay to Destination DC to Bermuda and finally Asheville, she has spent three decades excavating what makes places tick. Named one of HSMAI's 'Top 25 Extraordinary Minds,' she doesn't market destinations — she reveals them. This root vegetable tartlet with edible soil crumble is that philosophy: earthy, layered, with micro herbs pushing through the surface because the most interesting things in any destination are the ones you have to dig for.
Read Full Story →Ingredients
- Turmeric tartlet shell
- Roasted beet purée
- Parsnip cream
- Pumpernickel soil crumble
- Micro cilantro
- Olive oil
Preparation
- 1.Bake turmeric-tinted tartlet shells (1-inch).
- 2.Layer roasted beet purée and parsnip cream.
- 3.Top with pumpernickel soil crumble.
- 4.Garnish with micro cilantro and a drop of olive oil.
More from this collection
People — Victoria Isley
The Blue Ridge
Sweet potato tartlet with smoked trout, candied pecan & crimson leaf — the annual blaze made edible
The French Broad
Hop-infused cheese puff with local honey & rosemary — the river that runs through everything
Always Asheville
Dark chocolate bonbon with smoky chili & mountain honey, dusted with gold — resilience in one bite