Category: Farm-to-Table
Cara Cara Fashioned
A riff on the old fashioned: Pechaud’s bitters, house-made cara cara syrup, Maker’s Mark, Bada Bing cherry, ice
I was unable to source any fenugreek but I had everything else I needed for the aromatics. Sauce for the chicken was a little thinner than I had hoped for but the homemade paneer (which is basically just pressed and grilled ricotta) was worth the extra effort, and it’s a great way to use up excess milk before it goes bad.
Mediterranean night
Tricolor quinoa tabouleh, jalapeño hummus, pita, Omaha Steaks filet minon pieces pan seared with sumac, Japanese whiskey (okay so that part was off-theme)
To celebrate the fact that Putin is no longer our president?
Pad Kee Mao
Imperfect Foods chicken, red bell pepper, and rice noodles with house-pickled Thai chili
Moyashi Goma-ae
My favorite Japanese salad! Soy, sesame oil, toasted sesame seeds, raw garlic, green onion, and a dash of sake or marin, best if left overnight, but darn near impossible once the house starts smelling like toasted sesame!
More fun in the kitchen
From left to right:
Orange cauliflower, purple onion, and Molinari sweet Sicilian sausage elbow Mac-n-Cheese with Tillamook sharp cheddar and Tapatio hot sauce
Imperfect Foods wild gulf shrimp Kung Pao with bok-choy, green bell pepper, rehydrated Szechuan chilis, and extra firm tofu
Caponata, an Italian relish of roasted eggplant, celery, onion, pine nuts, capers, and olives