Since it's been hovering around 95 degrees in San Francisco we felt it was time to start breaking out the corn and tomatoes.
Grilled Loch Duart Salmon with a ragout of sweet corn, tomatoes and basil. The salmon is sustainably raised and just a great product. We like to get the skin really crispy to contrast the soft and buttery salmon. A little salad of pea sprouts dressed with organic extra virgin olive oil finishes the dish. The dish is a very light because we use no butter or cream. To get the rich taste in the ragout we just put corn and water in the blender with some nutmeg and sugar and let it go until smooth.
Of course we had to add on a pizza. We are famous for our wood oven baked pizza and we just had to do it.
Organic Wilgenberg Tomatoes are sliced and put on top of mozzarella and fontina cheese.
Into the inferno and baked until brown and crispy. The pie is finished with Parmigiano-Reggiano, basil and wild arugula.
Simple and perfect.
Ever since we watched Chris Cosentino from Incanto on Iron Chef America we wanted to start using more of all the product we purchased. The less we waste the better for all of us and the more interesting for our customers.
John S. one of the sous chef's had to make an "everything" country pate.
He added duck rilette, duck livers, ground pork and confit of duck gizzards for a true Country Pate. We served it with some grilled ramps (wild onions), sweet and sour onions, cornichons and whole grain mustard.
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