Summer vegetables are starting to roll in!

We are all very excited to see one of our favorite vegetables returning! Kohlrabi is one vegetable you don' t see in the city very often, and it is one of my personal favorites! Bright amethyst purple and about the size of a navel orange would be a pretty good description of what we used last week!

We cut the kohlrabi into a fine julienne and put it on top of an asparagus flan, surrounded by seared Alaska Weathervane Sea Scallops in a lemon cream sauce. Sigh. That was a nice dinner.

Keep checking the Café dinner page for our next seasonal menu- it is coming soon, and it just may have this dish!

- Janay

Wedding season- feel the commitment!

Wedding season is here and things are really picking up! We are looking forward to the sight of outdoor tents, waterfront sunsets, oysters on the half shell, and bouquets from our garden; being enjoyed by the folks saying the "I do's."

We have had many a ceremony here, and it is always moving to see people exchanging vows. I love- love, and it is my privilege to express this through food for you all.

Thank you, and congratulations!
- Janay

The interns have arrived!

I am so excited to share my love of seasonal, local foods with our interns! We have an outing planned to meet one of our fish purveyors and I am looking forward to sharing this experience with them.

I also have time set aside for them to get “dirty” in the garden. There they will weed and sow, and help harvest leafy greens and vegetables that we will later prepare for our Café diners. Each and every one of the interns (we have three this year) are wonderful and bring unique skills to our tables.

I’m very proud to welcome Sarah Lynn, Nathan, and Lance to our kitchen on the cliff!!!
-Janay

Viva La Fermentation!

Sandor Katz came this past week to talk about fermentation, and really inspired me to "break out" of my comfort zone and try to do it myself! Currently I am making sauerkraut, I will keep you updated on its aging process.

As a Chef I have been trained in the ways of food safety and it is difficult for me to think that leaving food out on the counter is a good idea. That being said, my sauerkraut is both an experiment in flavor and in bravery! According to Sandor, aging vegetables in this way cannot make you sick. Period. Apparently no vegetable has this power, which is a relief since this is my first experiment and I have a tendency to be overly cautious.

This is kind of funny really because the power of fermentation has been wielded by our ancestors since the beginning of food preservation, and is inherently low tech. Who knew? Fermentation is a transformative process that any one of us has the power to do!So if you like miso soup or kimchi, you like fermentation. Beer or chocolate more of your thing? That's fermentation too!

Make something, every country and culture has their own specialty, I encourage you to find your own "heirloom" fermentation and make it. Make your ancestors proud!

Recipes can be found on his website: http://www.wildfermentation.com/

Transformatively yours,
- Janay