Preserved Lemon Gimlet

preserved lemon

simple syrup

Hendrick's Gin

shaken & served over ice

thai basil garnish

summer is here

Sunchoke Powder

made from the peels and trimmings of sunchokes oven-dried at 200ºF then pulverized

why not season our food with vegetables?

Pulled Tripe

Crispy Pulled Tripe

Mashed Chickpeas

Mustard Green

Leeks

Fermented Eggplant Brine

Burnt Corn Husk Oil

My new favorite technique with tripe is to pressure cook it (for at least 30 min.), pull it into strands while it is still warm and then pan fry. The strands, I find, make for an interesting texture that is wonderful in soups, but in efforts to give tripe a starring role I decided to pair it with a quick mash of chickpeas with herbs and roasted garlic, raw and spicy mustard greens and the tender part of leeks that were dressed in my own fermented eggplant brine and burnt corn husk oil. I also poured some more of the dressing around the plate.