Harvesting fresh Amaranth from the garden!
Monday, November 30, 2015
Friday, November 20, 2015
Taste of Big Sur Menu
Here are a few snapshots from our new Taste of Big Sur Menu!
Chamomile marinated local red abalone with pomegranate and avocado
Black Cod with Sunchokes
Local Pine Nuts with Cured Venison
Toasted Seaweed Bread with Smoked Mussels and Sea Grapes
Cheeses from Charlie Casio with Big Sur Hermitage Fruit Cake
Wild Boar with Acorn Gnocchi
Tuesday, November 17, 2015
Autumn is the time when our saffron crocus blossom in the garden. You can see the bright red stamens that must be carefully hand-collected from each blossom. It is little wonder Saffron costs several hundred dollars an ounce- just imagine how many flowers it would take to get just a single ounce of saffron! We certainly won’t have that large a harvest, but the subtle floral aroma and deep orange color make it a fun ingredient to play with.
Thursday, November 12, 2015
Wagyu Hanger Steak
This is a play off a dish my mom used to make when I was a kid. She would take summer squash and fill them with bread crumbs, cheddar cheese and herbs, then bake them until brown and crispy. I look the idea and incorporated bone marrow to create a fun side for a grilled wagyu hanger steak. I made a sauce out of the squash seeds and fried the young squash leaves.
Tuesday, November 10, 2015
Monday, November 2, 2015
Local Charolais Cecina
We just hung our first batch of Cecina from a local grass-fed Charolais. This is unique style cured and smoked beef from Northwestern Spain. We are lucky to be collarborating on ths project with Chef Jeffery Weiss, the author of "Charcuterie: The Soul of Spain." I'm looking forward to be featuring these hams and sausages on the Post Ranch menu soon!
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