A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Menu #37 August 30-September 1 – 2018 – 30 de Agosto-1 de Septiembre Standout Plates – Platos Destacados “Elves and Dragons! Cabbages and potatoes are better for me and you. Don’t go getting mixed up in the business of your betters, or you’ll land in trouble too big for you.” – J.R.R. Tolkien, The Fellowship… Read More On Cabbages & Potatoes
Menu #36 August 23-25 – 2018 – 23-25 de Agosto What…? What is that? Cookie dough? Que…? Que es eso…? Masa de galletita? Oh fine, stretch it out… but what is it? Now it doesn’t look like a cookie. Ay bueno, estirarlo… pero que es? Ahora no parece una galletita. And dry… Read More Colors at Play
Menu #35 August 17-18 – 2018 – 17-18 de Agosto One dish stood out this week – we actually began the week on the 16th with a different causa, a traditional Peruvian potato dish, but then I saw oyster mushrooms in the market and came up with what turned out to be a fantastic addition… Read More Ode to Pleurotus Ostreatus
Menu #34 August 9-11 – 2018 – 9-11 de Agosto Standout Plates / Platos Destacados Ceviche – queenfish cut in cubes and marinated for 30 minutes with red onions, black tomatoes, pickled orange rind, limo chilies, chives, and basil, emulsification of lime and orange juices, yellow chili, olive oil, salt; fried wontons dusted with… Read More Of Queenfish & Cavatelli
From Menu #33 August 2-4 – 2018 – 2-4 de Agosto Oh no he didn’t… I can hear it now. He didn’t mix squid and dark chocolate…. No, I didn’t, even though I imagine there must be some sort of calamari mole that would involve both – somewhere in Mexico. But no, just two plates… Read More Squid & Dark Chocolate
One of the things I get asked about, probably more than anything, is how I come up with new dishes, given that we change our menu every week, and it does seem like I go out to eat a fair amount. And my answer is always something to the effect of, “from everywhere and everything… Read More In Search of the Golden Carrot
From Menu #32 July 19-21 – 2018 – 19-21 de Julio Grilled eggplant; salmon poached in soy sauce and ginger; croutons; radishes pickled in rice vinegar with coriander seed and black pepper; tonnato sauce (puree of mayonnaise, tuna, gochujang, capers, anchovies, lemon zest and juice); crispy salmon skin with salt and gochugaru; chives; radish… Read More Refinements to Tonnatos Past
July 11-13 – 2018 – 11-13 de Julio A new version of a dish we’ve done before, and much more interesting, and more our style too. Risotto made with sushi rice and kombu (seaweed) stock, finished with a pesto made from chives, green onions, parsley, pinenuts, garlic, szechuan peppercorns, and chili. Cooled, then mixed… Read More Fish. Meat. Hot Sauces.