Next come scallops wrapped in La Quercia speck (smoked prosciutto) with zucchini pancakes (recipe two days ago), creamed corn (recipe to come) and Otis Street Steak Sauce (March).
Then: Sonoran shrimp in a corn puree (recipe to come) with blistered heirloom cherry tomatoes and green beans tossed with a mix of olive oil, butter, toasted garlic and fresh oregano. This is topped with dollops of celery fizz (1/2 tsp soy lecithin, 1 cup celery juice. dash sea salt, whipped up in an immersion blender).
Finally we have local striped bass in a yellow tomato gazpacho (March: golden gazpacho vinaigrette, not a March recipe, but a March entry) with a grilled avocado topped with yesterday's recipe for lobster salad, and those little globes are last night's recipe for pickled grapes.
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