On Friday night we did a special request vegan nine-course menu. Here is a course featuring brassica from the garden: turnip top purée, tiny turnips, cauliflower, radish, ash, arugula blossom and kale.
Tuesday, March 4, 2014
Last week we debuted our latest three-course prix fixe lunch menu. Here are some of the dishes. To view the entire menu, please click here.
|MORRO BAY OYSTERS - HIBISCUS, SHALLOT, BALINESE LONG PEPPER|
|SWEET ONION TART - WILD ONIONS, WATERCRESS, THYME|
|PETITE LETTUCES - WARM CHARLIE CASCIO GOAT CHEESE, CHAMPAGNE VINAIGRETTE|
|SMOKED BEET TARTARE - FRESH HORSERADISH CRÈME FRAICHE, LEMON, INK BREAD|
|KELP CURED ABALONE MUSHROOMS - CARROT PUREE, RED SHISO, CRISPY RICE|
|OLIVE OIL CURED STEELHEAD TROUT - WILD SPRING HERBS, FINGERLING POTATOES|
|GRILLED BAVETTE STEAK - FAVA BEAN PUREE, ROASTED SPRING ONION, GRAIN MUSTARD PAN JUS|
|PAN ROASTED BLACK COD - LOCAL ARTICHOKES, SPRING VEGETABLES, WHITE BEANS|
|HARRISA BRAISED LAMB LEG - ISRAELI COUS COUS, MEYER LEMON, MINT, PISTACHIO|
Wednesday, February 26, 2014
Monday, February 24, 2014
Thursday, February 20, 2014
After months of perfect sunny weather, Big Sur was recently blessed with rain. The ground had been so dry that I had all but given up on any local mushrooms and was concerned that even oxalis, wild radish and onion would not sprout this spring. After the rains came, I put on a raincoat and went in search of Mugwort and Wild Onions for our smoked pheasant dish and was pleasantly surprised to find a lush stand of wild onions coming up along a seasonal stream, with hundreds of sprouts popping up all around. These wild onions, or "triangle leeks" are one of my favorite spring ingredients.
Wednesday, February 19, 2014
This week I tried a new variety of Berkshire pork that is finished on a diet of hazelnuts. The flavor and marbling was exceptional, somewhat reminiscent of acorn fed Iberico. Tonight we are featuring the hazelnut finished pork racks with Molokai potato, fresh coconut water, lemon verbena and barrel-aged fish sauce.
Monday, February 10, 2014
This year's batch of Hoshigaki Persimmons are finished. They have a beautiful sugar bloom on the outside, a rich texture and intense persimmon flavor accentuated by a few days of wild fire smoke. Yulanda has been featuring the air dried persimmons with acorns and chocolate on the Taste of Big Sur Menu. She is not the only fan of Hoshigaki Persimmons; for the last month we have noticed that every few days a persimmon would go missing with only a piece of ragged stem left dangling from the twine. Late one night, someone finally caught the thief in action. It turns out ring tailed cats have quite a sweet tooth and at least one was enjoying our persimmon buffet. Now that the persimmons have been removed, it has moved on to other urban grazing, and was sighted yesterday picking up some chicken bones discarded from a batch of stock. Thanks to Quinn and Sterling for the two pictures!