Late Summer on a Plate
Our house.
Last week.
Dressed with Meyer lemon, olive oil and infant shiso leaves.
Perfectly ripe.
Lunch @ Greens
The place was Fort Mason.
The day was perfect — a blend of fog and brilliant sunlight playing tag with the Golden Gate bridge in the distance.
The excuse was the American Craft Council design show and a chance to learn some tricks of the trade from my designer buddy Kate.
After feasting on handmade jewelry and textiles from the top artisans in the country, we cooled our heels (along with throngs of visitors) at Greens, where I’m happy to say both food and service at the legendary restaurant have never been better.
We started with a shared plate of warm grilled Blossom Bluff Farm peaches, shown here with Bellwether fromage blanc, (more…)
Get Down on the Farm!
UC Santa Cruz offers a Fall Gardening Workshop on Saturday, August 28, from 10am until 1pm.
Planting a late-summer garden is a great way to save money on your fall and winter grocery bills, so come get some tips on growing a great fall and winter vegetable garden. Join gardener Trish Hildinger for a lecture/demo on “Planting the Thanksgiving Feast†at the UC Santa Cruz Farm on Saturday, August 28 from 10 am to 1 pm.
Included in the workshop will be information on vegetables that perform well in the Monterey Bay region, direct seeding and transplanting techniques, and soil preparation for fall planting.
Cost of the workshop is $15 for members of the Friends of the UCSC Farm and Garden, and $20 for the general public, (more…)
Main Street Garden Cafe
A bit more of what chef Brad Briske is up to in his new kitchen at Main Street Garden Cafe in Soquel. Cured with ginger, liqueurs, orange peel, smoked salts and other exotic, experimental ingredients, Briske’s house-made salames, coppacola, prosciutto arrived served with spiced plum mostardo and a creamy fresh buratta.
Dessert to Die For
The reigning dessert of summer—a deconstructed bread pudding, ultra-rich, joined by succulent ripe peaches and blackberries, and encircled by lavender-scented crème Anglaise.
The light perfume of the lavender propelled all the elements into culinary orbit.
Kudos to Gabriella‘s pastrix April Zebron.
Gabriella evolves
An appetizer of beets, throngs of beautiful beets on a field of greens.
Inside the Flame
A book of sensory adventure: The rituals, passions and discoveries of an engaged life.