Just got back from seven days in NYC: two were filled with a variety of press interviews, two cooking at the apartment of an interested party, and three I spent almost solely walking and eating. I hadn’t been to Manhattan since a 2003 trip with John Besh to cook at the James Beard House, and to make up for lost time, I bagged 34 restaurants on this trip.
(Which appearance got me almost as many funny looks as my frequent use of “y’all”).
“According to Brandon Sharp, executive chef at Solage’s restaurant, Solbar, “Pasta with veggies is one of the quickest, easiest and most satisfying dishes you can make.” The noodles provide protein and slow releasing engery, while produce addes nutrients, fiber, and antioxidants.”
The menu has changed a lot recently; the rains have started in NV, tourist traffic has slowed a tad, and we’ve had a couple of spare moments to change the menu around, several of which I’ve documented in the posts. Tonight we changed the scallops out for a halibut entree.
We kept our star. 362 days to sweat till the next announcement . . .
because we’re going for a ride.
Here’s the white board again with a slew of fall menu ideas; the ones that are crossed off are live if they have a date next to them, and dead if they don’t (pending ideas are the ones remaining). In addition to what’s on the board, there are a beet salad with navel oranges and cracked hazelnuts, a hot and cold endive salad with avocado and grapefruit, and a salad of young greens from Forni-Brown Gardens with pomegranate vinaigrette and pickled fennel.