Loved it, and the seafood and salad so much.
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Thanks for your amazing pics. We thought it was the best of COVID. The video was great too.
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Is all the food in your pic 1 portion?
Yes, it was a generous amount of food.
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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!
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Quote of the day:
“It’s easier than you think. If I can, you can.” - Chef Cimarusti, on cooking
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He definitely has something new, cool and funky going on with the hair highlights.
Drooling (and laughing - captions are hysterical) as I watched it. And not (just) over his hair - the food looks amazing too!
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Enjoyed my Golden State “En Voyage” meal tonight. Just terrific. Will post my usual crappy photo later.
(edit: Photo and my thoughts are up on the July 2020 Rundown thread now…)
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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
everything bagel brioche
brioche
alder wood house-smoked liberty farms duck breast, scarborough farms frisee, rieger farms plums, salted plum and duck fat vinaigrette
house-made santa barbara seawater sea salt from stephanie mutz
tehachapi grain project abruzzi rye and red fife sourdough
succotash - dwelley farms brentwood corn, romano beans, coleman farms celtuse, jimmy nardello peppers
hook-and-line caught california king salmon (half moon bay, ca) from john bigam, fennel pollen and nori seasoned breadcrumbs, munak ranch tomato vinaigrette
(supplement) black truffle brie, toasted baguette, petite greens, truffle vinaigrette
harry’s berries strawberry tart, pate sucree, creme fraiche, strawberry nectar
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Fantastic. Good job on that salmon! It’s been a theme in my kitchen lately.
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New menu available @J_L, @NYCtoLA, @attran99
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!
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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.
$99/lb. What cut?