Wednesday, September 24, 2014

Olives and Grapes




Our heirloom cherry tomato patch has been producing tons of ripe fruit this week. Today I combined cherry tomatoes with black peony grapes and two types of olives (Alfonso and Cerignola) for a refreshing late-summer dish.


I used the cerignola olive brine and black garlic to make a rich puree that would contrast the acidity of the tomatoes. The dark purple Alfonso olive brine worked perfectly to enhance a lavender and goat cheese fondue. The dish is really all about contrasting textures and flavors that somehow come together to find a common harmony.

Giant Surf Clams


Giant Surf clam with smoked pork cheek, kohlrabi purée, lovage and pickled celery.


Monday, September 22, 2014

Local Charcolais


We recently received some locally raised grass-fed Charolais beef!  Charolais is an iconic breed of cow from Burgundy, France.  My friend, Christophe Bony was kind enough to introduce me to this local rancher.  It is an honor to showcase such a high-quality, rare product on our menu.

The Charolais are much larger than the angus cross breeds we are used to seeing in the US.  The meat has a deep flavor and surprisingly strong marbling for a grass fed animal.

We have been serving the T-bone of Charolais as well as the Lone Mountain Ranch Wagyu Ribeye!




Thursday, September 18, 2014

Sea Figs


Quinn found some really nice ripe sea figs recently.  These are the fruit of the iceplants that grow all along the dunes of the central coast.  The ripe fruit has an interesting flavor that is both sweet and salty the an aroma that reminds me of guava.


Friday, September 12, 2014