Set a 3 p.m. tasting for the new carrot ‘steak,’ and my line roasted it harder than the salamander — Sous counted seven microgreens like a crime scene, and Garde knew the farm before I did. I welcome the fire because it forges a menu, but how are you channeling that chorus into one decision when twelve cooks, one dishwasher, and an immersion blender all want a vote?