What a summer so far. I am a married man now, her name is Michele and I am in love. I hav been really busy since the wedding three weeks ago. We took a trip to Mendocino, short but sweet. The food there is lacking but the scenery makes up for it.
Back at the restaurant we are in full swing with summer produce. My favorite dish on the menu right now is the Lambs Tongue app. I salt the tongues for 24 hrs with a mixture of salt, garlic, thyme, star anise and clove. The tongues are then confited in duck fat at 225 for 6 hours. The outer layer is peeled while still hot then cooled in the fat overnight. The next day the tongues are vaccuum sealed in a marinade of olive oil, paprika, cumin, garlic and harissa. The tongues are grilled to order, producing anexcellent crust with a moist interior. The dish is composed of Compressed Lemon cucumber. Compressing is a technique done with fruits and vegetables with little or nothing added to the bag. The texture becomes more dense and the cucmbers become translucent. Seasoned couscous is added for mouth feel, the sauce is similar ot a Greek Tzatziki- Goat Yogurt seasoned with garlic, lemon, cumin, and Olive Oil. A small salad of torpedo onions (sweet red torpedo shaped onion) and three types of mint( Bergamot, Chocolate and Spearmint) Lastly, the plate is sprinkled with ground sumac( berry found in eastern Medi) .
Love this dish and you should come try it while it is on the menu.
