Charred cucumbers are a fixture on the table any time Chef Jonathan Dockter fires up his home grill. When BOKA brought in cucumbers from Butternut Sustainable Farm in southern Michigan, his favorite off-the-clock side dish found its way onto the menu. Dockter utilizes the vegetable in multiple ways in this bright, creamy dish. “The original thought behind this dish was to use cucumbers in a way that highlights the cooked and raw flavors,” he says. Here, we break it down.
