Calamari with Pickled Cabbage, Rose Petals, Popcorn, Chocolate, Beef Fat, Squash, Strawberries, and Dough

Calamari Season the calamari with salt and black pepper.

2.Coat the calamari in cornstarch.

3.Heat vegetable oil in a frying pan over medium heat.

4.Fry the calamari until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

5.In a large bowl, combine grated beets, thinly sliced cabbage, caraway seeds, apple cider vinegar, sugar, salt, and water to make the pickled cabbage. Mix well and refrigerate for at least 1 hour.

6.In a saucepan, bring water to a boil. Add sugar, lemon juice, and fresh rose petals. Simmer for 5 minutes, then remove from heat and let cool.

7.Pop the popcorn kernels in a pot with butter over medium heat. Season with salt.

8.In a microwave-safe bowl, melt the dark chocolate with heavy cream. Stir until smooth to make the chocolate sauce.

9.In a frying pan, heat the rendered beef fat over medium heat. Add minced garlic and thyme leaves. Cook until fragrant. Season with sea salt and black pepper.

10.In a separate frying pan, sauté thinly sliced squash in olive oil. Season with salt and black pepper.

11.In a bowl, combine sliced strawberries, sugar, and lemon zest. Let sit for 15 minutes to macerate.

12.Prepare the dough by combining all-purpose flour and salt in a food processor. Pulse a few times to mix. Add cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water and pulse until the dough comes together.

13.Transfer the dough to a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

14.Roll out the chilled dough into a thin sheet and cut into desired shapes.

15.Bake the dough shapes in a preheated oven at 350°F (175°C) for 10-12 minutes or until golden brown.