New Ideas and Inspirations from the Sierra Mar Kitchen
Wednesday, June 25, 2014
This week Carlos and I worked on a eucalyptus bread. We steeped fresh leaves to make a tea and used the bark to shape and bake the loaf. The slight menthol quality and herbaceous notes of the eucalyptus pair perfectly with rye flour. This is going to be featured on the new cheese course for our taste of Big Sur menu.