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.
Dale Murphy is still my favorite baseball player. I’m surrounded by supposed Giants fans, but none of them spoke up during the regular season, and I suspect they’re kind of closeted because they still secretly support Barry Bonds and his Easter Island-ish skull. Anyway: Ankiel.
Last night’s new items on the produce order sheet:
french round carrot
baby chiogga beets
large red beets
In my purely speculative forays into why the East coast has better and more diverse fish for eating than we do on the West coast, I’ve formulated a (boring, predictable?) theory: the West coast is newer (geologically), with a harsher, more dramatic coastline, fewer harbors, deltas, marshes, and the like. More rocky beaches and cliffs. So our marine life is rock-clingers (like mussels and oysters), flatfish (halibut and petrale sole), and strong deep-ocean swimmers (amberjack and tuna). East coast fish have gentle tides, places to hide from predators, and a broader continental shelf. It’s entirely possible this theory is already well-known or shot to hell, either one without my knowing it, but it makes sense to me, but then so did Clerks 2.
It’s difficult if not impossible to eat your way from Calistoga to Napa this time of year without tasting every California fruit (except Meyer lemons) you could name. From apriums to pluots to nectarines, figs, and every berry, all are featured on both the sweet and savory sides of our menus. But what about Napa Valley’s most widely-planted fruit?
a few new items out there for solbar . . .
Check out the new Food Arts page 66 (the September issue, which is on newsstands but not online as of today). I was really excited to participate in their mystery basket feature till they told me the secret ingredient was roofing nails. Tough, tough.
LeAnn Rimes graces the cover of the new SHAPE magazine and she forgot to put on her chef coat. Solbar is on page 154.
Lastly, the 2011 ZAGAT survey came out for SF-Bay Area today. Our first time in there. If you love us, vote early and often for 2012.
“No no, I think it’s my phone. I just want to make usre I heard you correctly: you did say beef shin right? As in bone-in beef shank.?
Conventional culinary wisdom says to pick a killer ingredient and then build a dish around it. No chef I know would, by choice, begin with beef shin. Choice, however, is not a factor in this exercise (late of my “Sounds Like Fun’ list, new to my “WTFIT?” list), because the beef shin is prescribed, as are 29 other ingredients. It’s a free country, but not when you work with Food Arts on MYSTERY BASKET”
-Chef Brandon Sharp – Food Art September 2010
Thanks first of all to Jay McInerney, write of Bright Lights, Big City (among others), who posted a great write-up of solbar last week right here. Jay writes for the WSJ, and I may have foamed at the mouth while describing the parmigiano mousse, the lack of which, in a bad peach season, is of course the true source of the US blues.