Here is a sneak peak at one of our new spring dishes for the Taste of Big Sur menu. We are making a consommé out of local spot prawns and infusing it with kaffir lime, basil and thai chile table-side with a vacuum siphon pot. The aroma of fresh steamed prawns and herbs is amazing in the dining room! The consommé is so flavorful on its own that we simply pour it over a raw prawn tail and a spoonful of fresh prawn roe.
No comments:
Post a Comment