So, I have to brag. We cooked for our idol, the iconic Martha Stewart. I die. Jenni Kayne hosted the event to celebrate Martha Stewart Living’s 25th anniversary. It was a small dinner party for 25 that came entirely from our Monthly Seasonal Menu for January. Ms Stewart asked to take a photo of Matt (he complied), but then did not ask for a photo of her with him. Reader, I have taught him nothing. You can see more photos from the dinner party here.
Jewel-toned Cauliflower is back! Same for Romanesco! These are seasonal items, available during the winter months from the small farmer’s we support, and they are just back out now! The baby brussels sprouts are sourced from our friends at JF Organics and they are sweet enough to enjoy raw.
Oven Roasted Wild (always wild) Sea Bass
with Parsley Leaf and Radish Salad, Lemon Beurre Blanc, and Soft Herbs
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Persimmon, Red Romaine, and Pomegranate Salad
Garcia Organic Farm Persimmons, Coleman Farm Red Romaine Lettuce, JJ’s Lone Daughter Ranch Pomegranates Toasted Walnuts, Orange and White Balsamic Vinaigrette
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Good Luck New Years Lentil Cakes
with Roasted JF Organic Farm Acorn & Delicata Squash Puree, Plancha Grilled Bok Choy, and Fried Black Lentil Cakes
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Miliken Farm Lavender & Thyme Roasted Beets
with Pickled Murray Farm Grapes and White Balsamic
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English & Snow Pea Sautè
Mc Grath Farm English Peas & Coleman Farm Snow Peas with Mustard Roasted Coastal Farm Endive and Parmesan
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Mc Grath Farm Carrot with Candied Carrot Puree Lasagna Cupcake
with Fried Rosemary, Beet Greens, and Carrot Top Pesto
Photos: Yolk & Flour
