Vegetables and vegetable based dishes
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Celebration of tomatoes; wood-fire roasted tomato conserve, fresh heirlooms, semi-dried early girl tomatoes, frozen tomato water disc, tomato confetti, garden herbs
San Joaquin delta aspargus
Vegan Lions Mane Steak, mimicking meat in both presentation and flavor. The mushrooms are marinated with beets, red wine, mushroom powder, garlic and herbs, Pressed, blackened and seasoned with Montreal steak spice, pickled onions, black garlic purée and extra-virgin canola oil
Purple of Romagna artichoke hearts, marinated with EVOO, aleppo pepper, blossoms of chives, three-cornered leek, wood sorrel
Valentine Pomelo- filets & gelée, avocado, EVOO, 25yr balsamico, rosemary flowers, urfa pepper
Delta asparagus, raw & cooked, goat cheese, rye croutons, wood sorrel
Chawanmushi with local shiitakes, using various parts of the ingredient for different techniques. The largest caps sliced and roasted, stems made into a garum with salt and koji, the trimmings made into a duxelles. This showcases a single ingredient in several preparations, highlighting multiple flavors and textures.
Calabrian Chilies, at the amazing Honest Acre Regenerative Farm, CA
Fresh lava beans, a Springtime fave!
Maple Leaf Ravioli, wild mushrooms, maple, beets, beet greens, 'Grizzly' gouda
Butter lettuce, Greenhouse and hydroponics, Wheatland, AB
di Stefano Burrata & Summer flavors; pakistan mulberries, snap peas, Blenheim apricots, braised fennel, sweetcorn, blueberries, marcona almonds, sherry vinaigrette
Winter bites; goat labneh cheese, marinated with cold-pressed canola oil, garlic confit & sea buckthorn; celery root 'hummus', crispy celeriac, house pickles, black garlic, winter leaves
Baby squash blossoms and lady bug, Honest Acre Regenerative Farm, CA
Three carrot purées, yellow, orange and maroon
Preserved mushroom parfait, fiddlehead salad, eureka lemon aioli, fuji apple mignonette, chive blossoms, morels
Braised sunflower hearts, very similar to artichokes, these are the peeled and trimmed base of small sunflowers. The color change is natural when they are cooked with acid like à la barigoule.
Herbes Salées, or Québec-style salt preserved herbs. This technique preserves extra garden herbs, usually a combination of chives, scallions, savory, celery leaves, parsley and/or chervil. I also make it with single ingredients like leeks. Add salt and ferment 2 weeks.
'bagna cauda' dip- meyer lemon, garlic, parmesan garum, herbs, carrot- served alongside cabbage & blood orange chips, pickled daikon & fioretto cauliflower, fresh vegetables
Maui garlic and macadamia nuts in the shell
Bull kelp tubes, dehydrating a little before brining
Mountain Rose apple & Easter egg radish salad, mint, chervil, verbena, lemon vinaigrette
Fiddleheads, or tête de violon, edible emerging fern fronds, usually Ostrich or Cinnamon ferns
Purple of Romagna!
Sweet Bonnet peppers
Brentwood corn bisque, lobster, lime, cilantro, aleppo-spiced popcorn
Spring bounty: stinging nettles, fresh chickpeas, ramps, artichokes, fiddleheads, strawberries, yellow foot & morel mushrooms
Heirloom tomato carpaccio, roasted tomato reduction, semi-dried yellow tomatoes, sun gold confit, basil, EVOO, Jacobsen salt
Sesame and chili spiced medjool dates, pickled persimmons, whipped ricotta, arugula
Purple cabbage cores fermenting- see circular cuisine page
Honey lime infused watermelon, aleppo spice, bee pollen, sunflower & zinnia petals- amuse bouche
Zinnia petals are edible and are a great way to add color to vinegars, syrups or used fresh
Delta asparagus salad, green almonds, late-season satsumas, fat bottom girl cheese, sunflower sprouts
Roasted Heirloom cauliflower Caesar salad, using the whole head including the leaves, Meyer lemon Caesar dressing, torn croutons & Diablo sunset cheese
Japanese Cantaloupe, Honest Acre Regenerative Farm, CA
Local asparagus salad, Meyer lemon aioli, pumpernickel & crispy rice soil, spring herbs
Row 7 Honeypatch squash, Honest Acre Regenerative Farm, CA
Walnut 'meat' in a nasturtium leaf, chickpea hummus, roasted fresh chickpeas, 2017 pickled walnuts
Shishito peppers, getting too ripe for traditional use, Honest Acre Regenerative Farm, CA
Flash-pickled serpentine cucumbers, tossed in basil oil to brighten the color and flavor
A ripe Espelette chili, Honest Acre Regenerative Farm, CA
Amazing greenhouse operations at Stone Barns Center for Food and Agriculture, Tarrytown, NY
Artichoke close-up, they are closely related to thistles and sunflowers. Young thistle buds can also be eaten.
Artichokes pickled with rattail radishes
Artichokes from the garden
Slow cooking carrots with lemon and carrot tops
Purple potato & horseradish terrine
Purple mustard leaves & Basil, hydroponic, Wheatland, AB
Sea Rocket, crispy, salty, spicy, Marin, CA
An experiment to see how carrots and beets work when cooked in a bed of spent coffee grounds
Artichoke after flowering, the individual petals are slightly bitter and make an interesting garnish