Providence En Voyage #3: The Golden State…
This week, we explore our home state of California! There’s a lot to be proud of here.
First course: Alderwood house-smoked Liberty Farms (Sonoma) duck breast, Rieger Farms flavorosa plums and Scarborough Farms arugula, frisse, red orach and sungold tomatoes, topped with sour plum & kalamansi vinegar dressing… The sour plum, veggies and duck are a perfect match.
Bread: Tehachapi Grain Project Abruzzi rye and red fife sourdough… Lots of nutty character - I couldn’t stop picking at it.
Main course: Line-caught Halfmoon Bay breaded king salmon (with Munak Ranch tomato vinaigrette and California fleur de sel), Dwelley Farms Brentwood sweet corn succotash (Romano beans, celtuce, Nardello peppers)… I gotta say, the fish was not as tough to cook as I had feared. It turned out wonderfully moist on the inside after letting it sit for a few minutes off the heat. The breading was delightful. And that corn succotash was splendid in and of itself.
Dessert: Harry’s Berries crème fraiche strawberry nectar tart… This was also fantastic! The pastry, creme fraiche all worked to bring out the best of that gorgeous gaviota strawberry flavor.
Wine: Pinot Grigio, Alois Lageder 2017
Bravo, Team Providence! Can’t wait to see (and taste) what you cook up for next in the series…