EGGPLANT CROSTINI WITH CORIANDER/
SQUASH BLOSSOM AND RICOTTA RAVIOLI WITH SUMMER TOMATO SAUCE/
FARRO AND ARUGULA SALAD WITH CHERRY TOMATOES AND PECORINO/
GRILLED FLANK STEAK WITH SWEET CORN, ROASTED PEPPERS, AND BASIL/
PLUM FOOL WITH NECTARINES, BLUEBERRIES, AND CARAMEL SAUCE/
The inaugural Creative Seasonal Cooking class is over! Let me tell you, it was hard to plan this final menu—there were still so many summer dishes I wanted to cover. Eggplant, peppers, corn salad, squash blossoms, tomato sauce, farro salad, fruit fool…I just had to make them all…and we did! That’s the mandate of seasonal cooking: to avail yourself to each seasonal offering before the season ends. Before long, it will be fall again; seasonal cooking urges us to make the very most of each moment, to “make hay while the sun shines.”
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My culinary explorations usually begin and end in my own kitchen, with my own hands. Vast realms of possibility exist there; there’s no place like home. But sometimes, on certain occasions, a visit to a restaurant can provide a healthy shift in perspective, a wealth of inspiration. This story is about one such restaurant. Rather than write a review, I want simply to describe the wonderful experience I had there with my friend Elge and other good friends.
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