Thursday, July 31, 2014
Wednesday, July 30, 2014
Tuesday, July 29, 2014
Billy Post Apples and Oysters
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....
Friday, July 11, 2014
Playing with Corn and Heirloom Tomatoes
Wednesday, July 9, 2014
Tuesday, July 8, 2014
We smoked this veal tongue using dried grape skins. It is served with wild radish pods and mustard flowers.
Thursday, July 3, 2014
Wednesday, July 2, 2014
Salted Plum Gazpacho
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.
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