Here’s a look at who’s cooking with black garlic:

      

• Steamy Kitchen said she loves the taste:  ”it’s sweet, mild, caramelly and reminds me of molasses.”  She made an amazing looking Black Garlic with Scallops.
• White On Rice Couple created Black Garlic Noodles, which looks divine.  You’ll also find some incredible photos.
• Passionate Foodie made a Panko-Crusted Tilapia with Black Garlic Sauce, along with toasted French bread with black garlic butter.
• Gourmet Fury whipped up beautiful Black Garlic Shrimp Dumplings in Napa Cabbage.
• Bruce Hill, executive chef and part owner of Bix restaurant in San Francisco is believed to be the first American restaurant to feature black garlic.  Other chefs followed and it soon found its way to Le Bernadin in New York, where you’ll find black garlic in a spiced monkfish dish that was highlighted on Bravo’s “Top Chef: New York.”
• Charlie Trotter in Chicago calls black garlic one of his top five food finds.
• Jeremy Fox, executive chef at Ubuntu in Napa, drizzles drops of pureed black garlic on his fingerling potato salad.
• Jerome Bacle, chef at Courtright’s restaurant in Willow Springs, Illinois, uses it in a snail and oyster champagne stew with almond tarragon butter, as well as in a fricassee paired with pan-seared venison. “I use it most . . . as a garnish but the mild taste of it is excellent in stuffing, in a sauce or even in a salad,” Bacle said in an e-mail to the Chicago Sun-Times. Bacle, like other chefs, says black garlic has sweet notes. He describes its flavor as mild with hints of garlic, dried black Mission figs and caramel.
• Wilbert Jones, a Chicago-based cookbook author and food product developer who worked for Kraft Foods for a decade, is writing a Southern breakfast and brunch cookbook that will include black garlic in some of the recipes. “One of the recipes I was working on a couple years ago was a risotto, because that’s when truffles were so hot. But, they’re expensive,” Jones says. “For people who can’t afford the truffles, [black garlic] gives it the appearance of truffles with a nice taste.
• Rick Tramonto of Chicago’s Tru uses black garlic in two ways: in a marinade for mackerel ceviche, and sliced thin as a garnish for seared scallops (where the garlic slivers resemble delicate shavings of black truffle).  Tramonto told Gourmet:  “I love its soft and chewy texture.”

Roland Trettl Chef Salzbug Austria

"Despite the fact that many chefs talk about themselves as artists, I always say that when I cook, I’m a craftsman, not an artist. (...) For me, art has to be timeless, something that endures in time. Instead, a dish that I prepare disappears too quickly. It has to be eaten right away for it to be enjoyed. Art must be timeless, food can never be timeless"

See his   Black Garlic sashimi with squid and avocado, a unique appetizer.  Recipe by famous Chef Roland Trettl

http://www.finedininglovers.com/recipes/appetizer/squid-sashimi-recipe/

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"Top Chef's"  Padma Lakshmi
"Korean culture, famous for kimchi, has perfected the art of fermentation, patiently coaxing the flavors of everyday food to an entirely new level. Not surprisingly, the origin of black garlic started in Korea. After aging for at least 30 days, it possesses a caramelized, savory richness that has a mouth feel similar to eating a date. Because it’s sweet and mild, it’s hard to believe you’re eating garlic at all.

But it is indeed garlic— definitely less attractive but with all the best assets intact and an umami sensation to boot. These smooth, smoky fermented cloves are irresistible and easy to eat on their own—minus the lingering, pungent breath.

I’ve seen it popping up more and more over the past few years in the States and once again it’s at the top of many seasonal, must-have ingredient lists for the best restaurants and now, even pizza joints.

You can liven up Asian-inspired meals by adding some black garlic, rice vinegar and ginger or simply spread a clove onto a piece of warm crusty bread. For a savory pasta sauce try black garlic and brown butter. Add porcini mushrooms, shallots and a touch of dry white wine and you will have a beautiful, earthy flavor profile." "Top Chef"  Padma Lakshmi
  

"Tomatoes and oregano make it Italian, wine and tarragon make it French, sour cream makes it Russian,
 lemon and cinnamon make it Greek, soy makes it Chinese, Garlic makes it good."   alice may brock