Thursday, July 31, 2014

Sierra Mar Garden

The Sierra Mar Garden is in full summer swing!  Anton recently harvested some beautiful lettuces for us.

Tuesday, July 29, 2014

Billy Post Apples and Oysters

The two, near century old, apples trees in our garden are loaded with grapefruit sized green fruit.   Though nobody knows for sure what variety was planted here, most likely by Billy Post's grandfather Joe, we speculate it might be a pippin cross.  Over the last week a few almost ripe apples have been falling from the trees.  While they are still too astringent to eat, the juice has a sharp acidity that when frozen mellows into a refreshing balance of tart, bitter and sweet.

Today I am serving Morro Bay Oysters on the half shell, sprinkled with a touch of Hendricks Gin, Fresh Sea Beans and Dill then covered in a shaved ice made from the fresh apple juice, fresh horseradish, tarragon and Yerba Buena.

Friday, July 25, 2014

15 Leaves From The Garden

  • Kale - Miso - Espelette
  • Squash Leaf - Cava Batter One Side- Squash Compote with thyme and goat butter
  • Borage-  Meyer Lemon Zest, Salt
  • Veined Sorrel- Olive Oil
  • Nasturtium - Post Ranch Honey Droplets
  • Lettuce - Tomato Jam Puree, Crushed Bacon Bits
  • Dahlia - Goat Cheese, Wild Berries, Lavender
  • Pineapple Sage - Bacon Fat, Pink Pepper, Salt
  • Orach - Beet - Ginger
  • Garlic Chive - Olive Oil, Salt
  • Purslane - Raw
  • Squash Blossom - Corn Puree
  • Fennel Frond - with Flower
  • Hyssop Leaves

Wednesday, July 23, 2014

First Honey Harvest

We recently completed our first Post Ranch honey harvest!  The color was almost clear and the flavor was exceptional with a very herbaceous - spicy quality.

Monday, July 21, 2014

New Lunch Salad

Recently we added a summer stone fruit salad with nasturtium vinaigrette and acorn crumble to our lunch menu.

Tuesday, July 15, 2014

A Sneak Peek....

Here's a sneak peek at a few new items on our Taste of Big Sur menu...

Friday, July 11, 2014

Playing with Corn and Heirloom Tomatoes

Summer is here and we are warming up our repertoire of summer recipes with this fun play on variations of corn and tomatoes.  One of many components is an Amish Midnight Blue popcorn that has been tossed with Parmesan oil and sea salt.

Wednesday, July 9, 2014

Pork Belly

Braised Pork Belly with Sweet Corn - smoked bacon tamale and charred figs.

Tuesday, July 8, 2014

Veal Tongue

We smoked this veal tongue using dried grape skins.  It is served with wild radish pods and mustard flowers.

Thursday, July 3, 2014

Ivory Salmon

Ivory Salmon with Eggplant compressed in goat butter,  green tomato and oil cured black olive purée.

Wednesday, July 2, 2014

Tuesday, July 1, 2014

My Trip To Peru

I recently spent a week in Lima, Peru to attend a good friend’s wedding.  While I was there I experienced some truly incredible food; from street markets and hidden neighborhood restaurants to one of the most acclaimed restaurants in the world.  It was an eye opening adventure.

The markets are filled with exotic ingredients, many of which I have never seen.  As expected, the various local ceviches were fabulous, due largely to the large variety of flavorful peppers that permeate the local cuisine. (stay tuned as we try to grow a few of these in our garden)  My meal at Central easily ranks as one of my top three fine-dining experiences.  One particularly memorable course featured “Andean Caviar” a high altitude bacteria that resembles caviar and tastes earthy, similar to a mild mushroom.

One week was not nearly enough time to explore the flourishing Lima dining scene, let alone visit Cusco or Machu Pichu.  Hopefully I can make another trip to Peru and experience the mountain cuisine, maybe even try eating guinea pig.  Until then I look forward to playing with a few ideas I picked up on my travels back home at Post Ranch.