She made eyes with bright turnips, purple and white, stacked under nearly every tent. "Turnip is an amazing vegetable, so the idea came to do a dish that was kind of a take on an old classic; a gratin." The next step was to track down a variety of turnip types, because, "When I do a dish," Crenn says, "it's all about taste and texture. It's kind of emotional. I want every nuance that a vegetable can give me." So with a dish in mind and turnips (Purple Top, Gold Ball, and Japanese) in hand, Crenn turned her attention to the rest of the ingredients.