1st course: House-Smoked Liberty Farms Duck Breast, Market Stone Fruits and Greens
Main course: California King Salmon, Brentwood Sweet Corn Succotash, Warm Munak Ranch Tomato Vinaigrette
Dessert: Harry’s Berries Strawberry Tart
Tehachapi Grain Project Abruzzi Rye and Red Fife Sourdough
Add-ons: House-smoked and gravlax-cured CA King Salmon w/ traditional accompaniments, buckwheat blini, and brioche, two types of caviar, cocktails, and the Providence wine list!
en voyage iii - the golden state
another excellent meal from providence. instructional video was great, even i was able to cook the salmon without ruining it, and i’ve been known to burn water. if i can, you can.
providence is doing some of the best coron-takeout i’ve had. already looking forward to next week’s menu. @TheCookie, @chewchow, @NYCtoLA, @Bagel, @butteredwaffles, @attran99, @noddles, @Chowseeker1999, @paranoidgarliclover
(supplement) california gravlax - citrus and tequila cured ca king salmon, red onion, chives, mustard dressing, egg yolk, egg whites, blinis
hook-and-line caught california king salmon (half moon bay, ca) from john bigam, fennel pollen and nori seasoned breadcrumbs, munak ranch tomato vinaigrette
Week 4: It’s time for a culinary voyage to Spain!
Each week we plan to feature an experience based around a specific place and type of cuisine. While we can’t physically travel at the moment, we can explore the world through its food.
To Begin: Pickled Guindilla Peppers with Anchovy and Olive
First Course: Octopus with Celery, Potatoes, and Pimentón
Main Course: Striped Bass with Piperrada, Lomo, and Tomato
Dessert: Basque Cheesecake with Strawberry Preserves
Pan de Aceite with Whipped Sheep’s Milk Cheese
Add-ons: House-smoked CA King Salmon w/ traditional accompaniments, three types of caviar, truffle brie, cocktails, and the Providence wine list!
Providence is selling A5 Miyazaki Wagyu for $6.19/oz. It’s a crazy good deal considering how they go for $30/oz regularly at every high end restaurant.
Between those awesome videos and the amazing takeout itself I am having serious FOMO on Providence. Plus they keep changing their menu! Soon hopefully…
Providence’s weekly en voyage meals and chef michael’s instructional videos have been must-reheating and must-viewing. Highlights were pan de aceite with whipped spanish cheese, striped bass piperrada, basque cheesecake.
Pro tip, I had to reheat for a bit longer than what the instructions called for.
the gilda - green olive, cantabrian anchovy, guindilla pepper