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I have seen restaurants with dishes containing "Leek ashes". What do the ashes add to the dish?

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I've seen references to leek ashes providing a smoky note to sauces and that this is a Spanish origin technique. Using it as a coating for steak also appears to be trendy, so I'd guess it's again for a subtle smoky flavour.

I'm most familiar with ashes being part of cheese. For example, Morbier has a layer of vegetable ash in the middle, and some goat cheeses are rolled in ash. I assume that originally this would have been for a preservative effect, but is now part of the character of the cheeses.

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In your reference someone gives instructions to make it. It sounds like it would be interesting to try. –  Sobachatina Mar 2 '11 at 21:25

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