“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.
I prepped 18 of those salads, made one for the cooks and I to taste, made one for the servers to taste at lineup. The sixteen remaining salads sold out before 7pm and we had to reprint menus! It outsold the peaches and the heirloom tomatoes, which I thought nothing but lobster risotto would be able to do.