I’ve been super busy the last couple of weeks, so recipes and such have been scarce. I’m in the kitchen everyday playing with food, taking mental notes about how I should photograph the proceedings. I’ve been mumbling to myself, arguing aloud under a loud stereo about how the hell I’m supposed to write about all this shit I’m cooking.
I’m still cooking on a deadline. I don’t have time to take pictures or write little cutesy stories. Restaurant opens at 5.
Unfortunately, if I don’t post everything daily (or weekly), I feel like we have so much to catch up on. So instead of telling you a story about everything I’ve made in these last two weeks, I can only post the few pictures I have. Maybe I’ll be able to elaborate later.
I guess we need a bit of backstory first.
My goal this summer is keep things fresh and interesting in the restaurant, and to learn new processes and techniques. I’m writing a new menu every week that we’re open (Thursday, Friday, and Saturday 5pm to 9pm, Sunday 10am to 2pm). I’m shopping a lot more at the local fruit stands, as well as having fun things like organic quinoa and lentils shipped down. I’m also working with my local farmers and fishermen. I tell them what I want, they tell me what they have, and the magic works from there.
So, here are a few things I’ve been working on. These are actually recipes we’ve been working on the past few years… Nothing terribly new, but a few of our favorites.