Happy Father's Day
Dear Friends, Family & Neighbors,
This week, I'm excited about a big, bone-in, adobo-rubbed ribeye. The cut of steak is my favorite, and roasting it on the bone keeps it extra juicy and flavorful. The giant frenched bone/handle is dramatic and super butch. I adore this adobo rub because it's a powerhouse of a marinade: with olive oil, shallots, garlic, fresh oregano, and ancho chiles- which have a fruity/smoky profile rather than a spicy one- it complements, pushes, and seasons the steak in all the right ways. I'd present this right on a cutting board, with some grilled avocado halves, shower it in chopped herbs (like parsley and/or cilantro), and squeeze some fresh lime over the whole show. Favorite cut of steak, favorite steak marinade, happy Father's day.
We are working on getting fresh pasta into our regular rotation, and this week we're starting with fresh spaghetti. We are offerings a scampi-style kit, with wild Del Pacifico shrimp, and Calabrian chili-garlic, and lemon butter. Dynamite. Or you can just get the fresh pasta. We're also making some basil & walnut pesto, which would be great with the pasta, some fresh local peas, and maybe a dollop of Calabro ricotta cheese on top. Have you tried the ricotta? It is eat-out-of-the-jar good, nothing like the grainy ridiculous stuff in the store. This is creamy and delightful. Try a scoop of it with some freshly sliced local strawberries and a drizzle of good balsamic on top.
Local produce: we have organic local snap peas now, from Holly Hill Farm in Cohasset. You know the deal with peas- the more local, the fresher, and the fresher, the sweeter. It's a good time for head lettuces, and we have two I'd recommend: a red oak leaf from Holly Hill, and green butter lettuce from Ward's Farm. We're also excited for Ward's Rainbow Swiss Chard, a great green for sauteeing, with plenty of toasted garlic, a little chili flake, and lemon. Swiss chard, goat cheese, and walnuts also make a very good combo. Especially as a ravioli filling.
Seasonal fruit: it's stone fruit season, and the cherries are amazing right now. We have Bing and first of the season Golden Rainier. Frog Hollow peaches are juice dripping down your chin excellence. We also have local Strawberries. This is one of the best times of year for fruit- enjoy it. Daily favorite: Greek Yogurt, sliced stone fruits, and our apricot, almond & pepita granola with toasted coconut.
Introducing: Poke Packs! We are really excited to be able to offer these. We're getting excellent sushi-grade tuna and salmon, and are now able to offer it to you cut into beautiful cubes- all you have to do is dress it. If you've ever lamented the lack of access to really good raw fish, or wish you got a lot more of it for your money when you go out for sushi, here you go. AND. I've got to tell you about this ponzu sauce. First, I have to tell you about a talented chef, Greg Dunmore, who lives out on the west coast and worked in many top-notch restaurants. He fell in love with Japanese cuisine and started visiting Japan years ago and developing relationships with artisan producers there- some of whom are 7th and 8th-generation producers. Think of a family that's been making wine for many generations: all the knowledge passed down, the commitment, and the precision. So, all the products Greg brings to the US are exceptional, not to mention hard to find outside Japan. So, get the poke. Get this sauce. If all you did was put the two together it would be awesome. I usually add avocado, some diced shallot, a little togarashi, and crispy shallot furikake. If I want to make it dinner, I'd serve that over brown rice, and add a few more veggies, like lightly sauteed snap peas and pea greens, perhaps, since it's spring. Maybe some shaved radishes.
Thanks and see you soon,
Alison & Michael