Full Moon Snow// Upper Black Eddy, Pennsylvania

January in Photos + Recipes

February 25, 2016

Pennsylvania

The snow finally came to the Northeast this January. The pandemonium of the expectant snowfall provided a near-hysteria around the tristate area, as weathermen chanted-up a historic snowstorm.

I, fate would have it, had an event planned for the Saturday when we were expected to see the worst of the storm. My friend Graham Miller of the Bridge Cafe and I had been prepping for our event, Full Moon Pho, all week and had our glorious stock and supplies waiting for the full moon to emerge on Saturday. We waited it out as long as we could, holding onto the hope that the weatherman would prove to be over-forecasting, downgrade the storm and allow us to get on with the show. Thursday night the prediction had become greater than previous projections and we were forced to reschedule, bitterly, for the next week.

Saturday morning I awoke to a sight I had not seen for almost 20 years. I could barely see out my windows as the wind had covered them with a velvety snow that had begun the night before and did not quit for another 24 hours.

I was transported back to the great blizzard of 1996 when I awoke as a giddy six-year-old to the mystical snow that blanketed the earth and trapped us in our home for almost a week.

The Canal in Snow// Upper Black Eddy, Pennsylvania

Homestead//Upper Black Eddy, Pennsylvania

We watched the snow fall as we kept warm in our house and watched snow drifts blow about the property. The earth was brilliantly white, and heavy globs of snow fell from the dull grey sky, showing no sign of letting up.

At midnight, I looked out into the field and saw the moonlight glow atop of the snow. I quickly put on my snowsuit, ran outside, and fainted into the knee-deep snowbank. There is no greater joy than falling into the snow and having it cradle you gently; it always makes me laugh with pure satisfaction. At that moment, as I gazed up at the magnificent full moon above, I was truly happy the storm had interrupted my plans and forced me to hibernate and enjoy the majesty of a full moon snow.

Smooth Banks// Upper Black Eddy, Pennsylvania

Cross Country Moves// Upper Black Eddy, Pennsylvania

Smooth Trails// Upper Black Eddy, Pensylvania

Graham's House Cured Salmon with Chèvre on Crostini

Caballo// Upper Black Eddy, Pennsylvania

Driftwood Soldier// New Hope, Pennsylvania

New Jersey

I will never forget when Bobolink Dairy moved into town.

It was Christmas 2010 and my brother, and I we're home in Upper Black Eddy from Philadelphia, where I had been dutifully studying the artisan cheese movement. When we went into the kitchen looking to raid our parents' pantry, we found a hunk of cheese sitting on the counter.

A family friend had dropped it off earlier that day as a Christmas present.

A pungent smell had perfumed our kitchen. The inconspicuous cheese immediately piqued my interest.

"That cheese smells rank" laughed my brother.

We had been taught from a young age not to judge food by its smell and decided to have a taste.'Jean Louis' a raw cow's milk cheese from Milford, New Jersey, the label read.

We hacked into the cheese and devoured the creamy goodness. An earthy, mushroomy spice washed over my mouth, 'Milford?' I thought.

The sleepy river town wasn't exactly known for artisan cheese. This cheese was reminiscent of a robust French-style cheese like Époisses. Who were these people? Where had they come from? We needed to be friends immediately.

Nutella enjoying the snow at Bobolink Dairy/ /Milford, New Jersey

Fast forward six years and I am happy to call Jonathan and Nina White good friends. Bobolink quietly moved into our neck of the Delaware River, but their cheeses and breads scream for attention. Their wood-fired hearth produces hearty and rustic breads like Roasted Garlic Duckfat Ciabatta or Medieval Rye Levain with Kalamata Olives. Bobolink exclusively uses regionally grown organic grains. Their passion for natural fermentation and old world techniques leads to extraordinarily tasty results.

Jonathan White + his herd// Milford, New Jersey

Jonathan & Nina love their cows which is seen through dedication to providing them with a stellar quality of life. They know that happy cows produce the best cheeses and go to extensive lengths to protect their herd, land, and values.

Over the years, Jonathan and Nina have been highly supportive of all my culinary endeavors. They have donated more product to me than any farm I have ever worked with and are always happy to participate in events.

I met up with Jonathan after the blizzard to take stock of his herd. We drove the tractor out to deliver hay to the cows one brisk morning and Jonathan glowed like a proud father as he gazed out at his cows. As we enjoyed watching the cows prance through the deep snow to gather round the hay, he pointed out many of them to me by name, telling me their age, describing their personality and medical histories.

When I came back to the east coast with my Pho recipe, I was excited to use Bobolink’s steak & beef bones in my stock as I knew their quality was unrivaled. I had beefed up my Pho recipe out in California, using bones from a nearby Ranch. When Graham and I merged our recipes, his stock included chicken feet in addition to beef bones. I had also read that in Vietnam, they frequently incorporated pork into their stocks. When I was at Bobolink earlier that week, Jonathan told me he had an abundance of pig heads We decided to run with it and used the heads in our stock as well.

Graham's Bahn Xeo// Frenchtown, New Jerey

My Favorite Smell// Frenchtown, New Jersey

Our Pho with Rare Bobolink Beef and Peace Tree Farm Herbs// Frenchtown, New Jersey

Phở

Serves about 8

2 large onions, split

1 large knob ginger, split

5 pounds good beef bones, chicken feet or pork bones

Spice Pack-

4 cinnamon sticks

6 tablespoons coriander

6 tablespoons fennel seed

5 whole star anise

6 cardamom pods

10 cloves

Season-

4 oz salt, to taste

6 oz sugar, to taste

1/4 cup fish sauce

Preheat oven to 425 degrees. On a sheet pan laid with parchment paper, lay out bones in a single layer. Bake for 15 minutes or until golden brown. On another sheet pan, char onions and ginger, until almost black. In a large stock pot add bones, onions and ginger. Cover completely with water, plus a little more and bring to a boil. Meanwhile, toast spices until fragrant, wrap in butter muslin & knot. Add to stock pot. In the first hour while bones come to a boil, remove any foam that rises to the top. Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. Adjust seasoning to taste.

To Serve-

fresh Banh Pho, flat rice noodles*

1-3 pound lean beef (london broil, eye round), sliced thin**

1 bunch cilantro

1 bunch scallion, sliced into discs

Handful pickled yellow onions

Garnish-

1 jalapeño, sliced thin

1 cup mung beans

1 bunch Thai basil

2 limes, cut into wedges

Hoison & Sriracha

In a pot of boiling water (about 6 cups), cook noodles for about 30 seconds, tasting for firmness. Place in large bowl. Atop noodles, place raw thinly sliced beef, cilantro, scallion, onion and pour piping hot broth. Serve aside jalapeños, mung beans, Thai basil, limes, hoision and sriracha.

*ingredients should only be rice, water & salt

**to make cutting thin slices easier, firm up the beef by placing it in the freezer for 15 minutes

Musconetcong Gorge// Bloombury, New Jersey

Vermont

Cheese Curds with Spicy Maple Mayo

2 quarts vegetable/corn oil

1/4 cup milk

1 cup all purpose flour

3/4 cup beer

1/2 teaspoon salt

2 eggs

2 pounds cheese curds

salt, to taste

In a large cast iron skillet, heat the oil to 375 degrees. If you don't have a thermometer, cut a ring of an onion, place it in the oil as it is heating up and once the onion begins to turn golden, your oil is ready for frying.

In the meantime, prepare the batter. In a medium mixing bowl, stir together milk, flour, beer, salt and eggs until it forms a thin batter. Separate curds and cover in batter. Shake off excess batter and deep fry the curds until golden brown, about 2 minutes. Be sure to keep the curds moving so they dont stick together. Once golden brown, remove from pan and place on a plate with a paper towel and sprinkle with salt.

Spicy Maple Mayo

1 cup greek yogurt

1/4 cup maple syrup

2 tablespoons sriracha, to taste

salt and pepper

In a small bowl, mix together yogurt, maple syrup and sriracha. Season to taste. Serve with curds.

Adirondack Drive Bys// Vermont — Adirondack Drive Bys// Vermont

Québec

November in Photos + Recipes

December 21, 2015

WEST

The Pink Lady Cake from The Madonna Inn// San Luis Obispo, California

Ronja the Robber's Daughter// Santa Cruz, California

Chocolate Moon by Chef Kendra Baker of Assembly// Santa Cruz, California — Chocolate Moon by Chef Kendra Baker of Assembly// Santa Cruz, California

Justin Williams reaches for the sky// Big Sur, California

Pfeiffer Perfection// Big Sur, California

Wild(er) Sunset//Santa Cruz, California — Wild(er) Sunset//Santa Cruz, California

Hachiya Persimmons//SantaCruz, California — Hachiya Persimmons//SantaCruz, California

Fall Feelings// Pescadero, California — Fall Feelings// Pescadero, California

Marta fait Quiche// Santa Cruz, California

Marta's Quiche

Crust

pâte brisée

2 cups flour

1 cup butter*

1/4 cup water

pinch o' sugar

*pinch o' salt if butter is not salted

In a medium mixing bowl gradually work the butter, salt and sugar into the flour. Once the mixture is combined, add water accordingly so that mixture is wet enough to stick together in a ball. Shape dough to evenly cover glass pie pan- I use my hands, however you may prefer to roll dough out using a rolling pin.

Filling

6 eggs

1 cup heavy cream

salt&pepper

2 cups packed fresh baby spinach (chopped)

1 pound bacon (cooked & crumbled)

1 log fresh goat cheese

salt & pepper, to taste

Method

Preheat oven to 375F. Roll out dough to cover a 9 inch glass pie pan. Chop spinach. Cook bacon, strain off excess fat and cut into bit sized pieces. Toss spinach & bacon together, add to prepared pie pan. Sprinkle goat cheese a top. In separate bowl, whisk eggs, cream, salt & pepper. Pour combo over spinach, bacon & cheese mixture. Bake in oven at 375F for 35-45min until egg mixture is set.

Camp Joy Gardens// Boulder Creek, California

Crispy Parsnips

5-10 parsnips, julienned

1 cup vegetable oil

pinch salt

In a cast iron skillet add julienned parsnips and cover with oil. Turn to medium high heat and allow the oil to gradually fry the parsnips. Remove parsnips from oil once golden, about 10-15 minutes. Lay on brown paper bag and sprinkle with salt. These are tasty on their own or atop your favorite dish that needs some added texture.

Caramel Budino with Apple Cider Caramel

makes about 8 budinos

Crust

Caramel Budino with Apple Cider Caramel, Dates + Walnuts//Boulder Creek, California

8 half pint mason jars

1 cup walnuts

1/2 cup dates

sugar

salt

Prepare mason jars: Chop walnuts and dates. Add a sprinkle of sugar and salt. Pack the bottom of each jar with about 2 tablespoons of crust mixture. Set aside.

Budino

3 cups whole milk, divided

1/4 cup cornstarch

3/4 cup (packed) dark brown sugar

5 large egg yolks

3 tablespoons unsalted butter

2 teaspoons vanilla extract

1 teaspoon salt

Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside.

To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°.

Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour into prepared mason jars. Allow to cool.

Apple Cider Caramel

adapted from Smitten Kitchen

4 cups good apple cider

1 teaspoon ground cinnamon

2 teaspoons Maldon salt

1 stick good unsalted butter

1 cup granulated sugar

1/2 cup brown sugar

1/3 cup heavy cream

In a medium sauce pan, reduce 4 cups of apple cider for 40 minutes until you have about 1/2 cup. Once cider is reduced stir in butter, sugar and cream and bring to a boil, stirring rapidly. Remove from heat. Allow to cool but not solidify. Pour a top prepared budino jars. Cover with jar lids and allow to cool in the fridge for 5 hours or overnight.

*If Budino does not set, it is because the cornstarch was not activated in the cooking process. Cornstarch must be cooked to 95°C (203°F) before thickening begins. At that point, it usually thickens fairly quickly and the sauce turns from opaque to transparent. When cornstarch thins after it's thickened, it's usually due to continued stirring. Once the thickening network forms, any agitation interferes with the setting process. The sauce thins when the starch network that sets and traps the liquid is broken. Liquid is released and thins the sauce. (I learned this the hard way.)

Surprise Course by Theo + Eloise// Boulder Creek, California

Roasted Eggplant with Pomegranate, Mint and Preserved Lemon// Boulder Creek, California

The San Lorenzo Kingdom//Santa Cruz Mountains, California

Pop Up @ Pop Up// Santa Cruz, California

The lovely Justin Williams of Inquiry Cafe cheesin' with our Pop Up Menu// Santa Cruz, California

Five Spice Magic// Santa Cruz, California

Pho

Equipment needed-

Large Stock Pot, Butter Muslin, Colander

Stock Base-

The Goods, Eclectik Domestic Pho//Santa Cruz, California

Serves about 8

2 large onions, split

1 large knob ginger, split

5 pounds good beef bones (shin/knuckle bones)

Spice Pack-

4 cinnamon sticks

6 tablespoons coriander

6 tablespoons fennel seed

5 whole star anise

6 cardamom pods

10 cloves

Season-

4 oz salt, to taste

6 oz sugar, to taste

1/4 cup fish sauce

Preheat oven to 425 degrees. On a sheet pan laid with parchment paper, lay out bones in a single layer. Bake for 15 minutes or until golden brown. On a cast iron skillet or another sheet pan, char onions and ginger, until almost black. In a large stock add bones, onions and ginger. Cover completely with water, plus a little more and bring to a boil. Meanwhile toast spices until fragrant, wrap in butter muslin & knot. Add to stock pot. In the first hour while bones come to a boil, remove any foam that rises to the top. Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. Adjust seasoning to taste.

To Serve-

2 packages Banh Pho, flat rice noodles*

1-3 pound lean beef (london broil, eye round), sliced thin**

1 bunch cilantro

1 bunch scallion, sliced into discs

Handful pickled yellow onions

Garnish-

1 jalapeño, sliced thin

1 cup mung beans

1 bunch Thai basil

2 limes, cut into wedges

Hoison & Sriracha

In a pot of boiling water (about 6 cups), cook noodles for about 5 minutes, tasting for firmness, every minute. Submerge in cold water. Place in large bowl. Atop noodles, place raw thinly slice beef, cilantro, scallion, red onion and pour piping hot broth a top. Serve aside, jalapeños, mung beans, thai basil, limes, and hoision and sriracha. Enjoy!!!!

*ingredients should only be rice, water & salt

**to make cutting thin slices easier, firm up the beef by placing it in the freezer for 15 minutes

The American Way// Santa Cruz, California

EAST

Back to Pennsylvania// Solebury, Pennsylvania

Bobolink Dairy & Bakehouse Grass-fed beef of Milford, New Jersey. This animal's sacrifice filled the bellies of over 250 guests// Plumsteadville, Pennsylvania — Bobolink Dairy & Bakehouse Grass-fed beef of Milford, New Jersey. This animal's sacrifice filled the bellies of over 250 guests// Plumsteadville, Pennsylvania

Salad green beauties locally grown in Pennsylvania by my favorites at Peace Tree Farm// Plumsteadville, Pennsylvania

Roasted Garlic// Plumsteadville, Pennsylvania

Use a sheet pan to cut cake to desired sizes// Plumsteadville, Pennsylvania

115 apple cakes ready to go!// Plumsteadville, Pennsylvania — 115 apple cakes ready to go!// Plumsteadville, Pennsylvania

Apple Cider Cake

2 cups sugar

1-1/2 cups butter, softened

6 eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup apple cider

1 teaspoon vanilla extract

Preheat oven to 325F. In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time. Combine all dry ingredients and add to butter mixture. Add cider and vanilla and mix until combined. On a parchment paper lined sheet pan (13*9), pour dough in center and making sure it is even. Bake at 325 for about an hour or until form. Allow to cool and cut cakes to desired size. Serve with caramel or vanilla ice cream!

Hannakah at Bobolink// Milford, New Jersey

Blue Jay Way// Upper Black Eddy, Pennsylvania

Canal Reflections// Upper Black Eddy, Pennsylvania

Corn Cake with Strawberries and Wildflower Cream by Chef Robin Song at Front Porch Farms in Healdsburg, California — Corn Cake with Strawberries and Wildflower Cream by Chef Robin Song at Front Porch Farms in Healdsburg, California

May Daze

May 20, 2015

Miles Traveled in California to date appox. 2346 km/ 1457 miles

Well its that time of year again folks, farm dinner season is upon us! I have been moving about the central coast and once again find myself working with Outstanding in the Field. The culinary circus kicked off their public tour a couple of weeks ago and we have been galavanting in some of the most pristine pockets of California. The days are long in the hot sun where we set our tables but I have remained grateful for my time in these magical places. The long drives, heavy lifting and as my pedometer recently informed me, an average walk of over 10 miles during service, keeps me fit and the food we serve, leaving me inspired.

Our first week brought us to the rolling hills of Pescadero, to a 6th generation cattle ranch called Markegard Family Grass Fed. The family farm is home to a substantial herd of Belted Galloways that graze on the otherworldly 6,000 acres of preserved coastal pastures.

I had just finally got around to finishing one of my required California readings, The Grapes of Wrath and the novel gave words I could never find to the breathtaking landscapes of California. As we set the table in the pastures of Pescadero, I stare into the hills and remember Steinbeck's words, "The full green hills are round and soft as breasts".

Belted Galloways at Markegard Family Grass Fed in Pescadero, California

Spring Gem Lettuce + Strawberries + Walnuts & Wildflowers by Chef Robin Song at Front Porch Farms in Healdsburg, California — Spring Gem Lettuce + Strawberries + Walnuts & Wildflowers by Chef Robin Song at Front Porch Farms in Healdsburg, California

Springtime has leant itself to wildflowers, spring onions, lamb and strawberries littering our menus and the hot days are soon blanketed with thick fog coming off the Pacific and the cool breeze has me craving hearty stick to your bones food.

Spring Onion Ragot with Fava Beans + Chicken Apple Sausage

3 chicken apple sausages, sliced

5 small spring onions, sliced

3 heads green garlic, sliced

1 garlic scape, sliced

1/2 cup red wine

1 cup fava beans, roughly chopped

1/2 cup fresh Chèvre

2 tbsp Extra Virgin Olive Oil

salt & pepper, to taste

In a cast iron skillet over medium high heat, sear the sausages. Once browned, add the onions and cook for 5 minutes. Add garlic and scapes and sauté until hot. Add the wine and deglaze the pan. Add chopped fava beans. Cook for another 5 minutes and serve. Top with fresh chèvre, olive oil and salt and pepper.

I took some time to venture to San Francisco with a girlfriend and as we drive up the iconic Highway 1, I beheld the raw coastline that no matter how many times I drive along it, still leave me breathless. We bopped around San Francisco, relishing the ethnic food that is somehow void in Santa Cruz, admire the architecture and I slept on my friends fire escape in her camping hammock. Awoken by the sun we head to my favorite boutique Japanese knife shop Bernal Cutlery to cash in my free sharpening I earned last year, leaving me itching to practice knife techniques in the kitchen.

Soba Noodle Bowl with Spring Peas, Radish and Carrot

Serves 2

6 ounces soba noodles

1 cup spring peas, sliced

5 radishes, cleaned & sliced thin

2 large carrots, julienned

1 handful micro greens

2 tablespoons sesame oil

2 tablespoon soy sauce

1/4 cup rice vinegar

chili flakes, salt, fresh ground pepper, to taste

Cook soba noodles to packaged instructions. Place noodles in serving bowls. Place peas, radish, carrots and micro greens in little bundles atop of the noodles. Drizzle sesame oil, soy sauce and vinegar over top. Season with chili, salt and pepper. Serve immediately or top with broth. Add a poached egg if you're feeling frisky!

Ramblings at Alan Chadwick Gardens at UCSC Santa Cruz, California

Meat & Cheese Spread in Oakland, California

I then found time to stage with the infamous Pickle Girl of Felton, Emily Eder at the Cremer House and learned some of the tricks of her pantry. We broke down 20 pounds of carrots and reminisce about our days at Camp Joy. I am lucky enough to make off with one of her legendary recipes.

Toasty Pickling Spices for more depth of flavor — Toasty Pickling Spices for more depth of flavor

Front Gate at Camp Joy Gardens in Boulder Creek California

Emily's Dill Pickled Carrots

1 lb Carrots, cut into sticks

1/4 cup picked dill

3 large garlic cloves, chopped

1 tbsp chili flakes

1/2 tsp fennel seeds

1/2 tsp black pepper

1/4 tsp celery seed

1/4 tsp mustard seed

1 tsp dill seed

Brine-

1 cup Apple Cider Vinegar

1 cup Water

3 tbsp sugar

1 1/2 tbsp salt

In a large mason jar intermittently layer carrots, dill, garlic, and seasonings. In a medium sauce pan combine Apple Cider Vinegar, water, sugar and salt. Bring to a boil. Remove from heat and pour over carrots. Keep in fridge for a week and enjoy for up to a month. If canning, prepare jars and store to packaged instructions.

The Outstanding tour soon moves north into Petaluma and the hills become grander and more immense and we watched the cattle parade home for feeding and milking. Steinbeck's dreamy white farm houses of California echo in my mind at Dolcini Ranch.

Doug Dolcini a 5th generation rancher whose family has been on the land since the 1870's, took a shine to me after we shared a beer on his porch and talked raising animals for slaughter. The ranch has seen many hands and I wonder about the family that has defended, shepherded and protected this land and moved it for over a 140 years. The fog cooled our bones and David Retsky of County Line Harvest who leases land from the Dolcini's for vegetables offered us his insulated yurt, complete with a fire place and outdoor kitchen. We rest for the night, all 12 of the crew packed into the tiny yurt, giggling with joy that we do not have to brave the chilly night. We awake with the fog and cook a feast of last nights leftover rabbit meatballs topped with Kitty Dolcini's pastured eggs atop. It is Mother's Day and we all take time to make contact with our mamas and thank them for brining us to this beautiful earth.

Strawberry Rhubarb Galette

Crust
1 1/4 cups all-purpose flour

1/2 teaspoon table salt

1 1/2 teaspoons sugar

Zest of half a lemon

8 tablespoons cold unsalted butter, cut into pieces

1/4 cup ricotta, yogurt or sour cream

3 to 4 tablespoons cold water

Combine flour, salt, sugar and lemon zest in a large bowl. Add butter pieces and work into a coarse meal, so the butter turn into roughly the size of a pea. Add water to ricotta and knead into dough. Make a ball and wrap in plastic. Flatten into a disc. Chill for at least an hour.

Filling

makes 6 pints
3 pound fresh strawberries, hulled and sliced

2 pound fresh rhubarb stalks, leaves removed

3 1/2 cups granulated sugar

METHOD

Wash & clean berries and rhubarb. Hull berries and slice in half, set aside in bowl. Chop rhubarb into 1/2 inch pieces and place in the bowl with the berries. Cover with sugar and stir. Set aside for a minimum of 2 hours or overnight.

When the juices are released from the fruit pour into a large skillet over medium heat. Bring to a rapid boiling, stirring often for about 10 minutes or until the juice is thick. Remove from heat.

Preheat oven to 400 degrees. On parchment paper roll out dough until about a 1/4 of an inch thick. Cut into pentagon shape. Lay strawberry rhubarb mixture atop of dough and gently fold dough around filling.

Glaze
1 egg yolk beaten with 1 teaspoon water

coarse sugar, for sprinkling

With a pastry brush, brush yolk mixture on outside of pastry and sprinkle with sugar. Bake at 400 degrees for 30 minutes or until golden brown. Cool & enjoy!

I then find myself in Healdsburg, California in Sonoma County, land of Olive Oil and Fine Wine. I hang my hammock in the tree tops along the Russian River and serve Miyagi Oysters to thrilled guests at Front Porch Farms. I relish the biodynamic plants that are perky and abundant at Preston Vineyards and we serve dinner amongst the 60 year old grape vines that produced the fermented juices I am pouring into guests glasses, directly in front of them.

OITF Dinner in Healdsburg at Preston Vineyards

OITF Dinner in Pescadero at Markegard Family Grass Fed — OITF Dinner in Pescadero at Markegard Family Grass Fed

I arrive back to Santa Cruz exhausted from the back to back dinners and find myself hosting a potluck of young, ambitious, healthy farmers who have all decided to gather at my house. We throw together whatever we please and the dinner is impressively cohesive. Deanna's Salade Niçoise steals the show with its hearty & salty nourishment. I fall into a deep slumber and awake to the Pacific Ocean out my window and am once again grateful for my community and the beautiful food that seems endlessly abundant in California.

Salade Niçoise

Vinaigrette

3 tablespoons apple cider vinegar

1 tablespoon Dijon-style mustard

1 cup extra virgin olive oil

2 stalks green garlic, minced

1 cups flat-leaf parsley leaves, loosely packed and minced

3/4 cup of tarragon, loosely packed and minced

Sea salt and freshly ground black pepper, to taste

Combine all ingredients and shake together in mason jar. Set aside.

Salade

5 bunches fresh garden greens

20 anchovy fillets

2 pounds of tiny new potatoes, steamed & sliced

5 farm eggs, hard-boiled, peeled & sliced

1 cup radishes, halved

1 cup steamed beets, sliced

1 cup niçoise olives

salt and pepper, to tast

In a large salad bowl, lay salad greens. Lay anchovies, potatoes, hardboiled eggs, radish, beets, and olives atop. Dress with vinaigrette and toss. Serve immediately.