Shane Alholm is one of our newest team members. This week, he contributed a tongue pastrami made from grass-fed waygu from True Grass Farms.
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This week we embraced the fall season's color and flavors.
Had a great ice cream sandwich at State Bird Provisions and couldn't get it out of my mind. The next day, while eating ramen, I had an idea...
We saved the tenderloins from a whole goat we purchased from Marin Sun Farms. I had an idea to do goat lollipops. We seared the loin quickly to medium-rare, and then immediately spread it with a very smooth hummus before rolling it into a pangretto of falafel crumbs.
gin & tonic | carbonated gin-infused cucumber - pickled fennel - lemon meringue - borage flowers
Inspired by Chef Dave Arnold.
A pea soup and salad combo. Feta cheese, mint, and peas work so well together. This salad is a celebration of their unity.
smucker's jar | peanut butter mouse - crumbled peanuts - strawberry sorbet - salted brioche crisp
I don't do desserts often, but this is something simple that I could pull off without pulling my hair out (I don't like working with sweets). It's a playful take on a Smucker's jar, with the salted brioche crisp as the lid. You crack the brioche into the jar with a spoon, and enjoy the textural and temperature juxapositions these familiar ingredients would otherwise provide.
brioche-crusted halibut | white corn pudding - israeli cous cous - corn shoots
My sous-chef, Cecile, taught me a really cool technique with corn. Basically, you juice raw corn, saving the flesh, pulp, and cob for another purpose. Take that raw corn juice and heat it up, and the starches from the corn will thicken the liquid, making an incredibly intense corn-flavored pudding.
korean blt | bulgolgi bacon - bacon powder - cherry tomato - butter lettuce heart
The eggplant is deep-fried whole, dunked in ice water, then peeled. I like eggplant this way because it has a very clean taste. The texture is almost like that of a giant grape.