July 2017: The Sea
Our July dinner was at a friend's backyard in Humboldt Park.
Raw sea urchin piled on top of a brioche bun with sea-urchin butter, topped with a soy-sauce-cured quail egg yolk.
Salad of tomato tarragon ice cream, peeled grape tomatoes, herb oil and sea salt.
Raw scallop tower
Raw U-12 scallops layered with scallops pureed with cream, topped with green onions and tempura-crusted seaweed. Paired with arugula and miso dressing.
Chocolate sea salt caramel tart with cookie crust.
June 2017: Vegetables
Citrus-cured and poached sushi-grade salmon with navel orange segments, citrus foam, salmon roe and nori.
Guests enjoying the food.
A savory combination of peas, white chocolate, macadamia nuts and mint. Recipe from Jeremy Fox's On Vegetables.
Ripe, local strawberries served with meringue and whipped cream.
Grilled cheese and tomato sorbet.
Renee and Cliff pass the soup.
Cold cantalope curry coconut milk soup, with thai spices and fried shallots. Recipe from Jeremy Fox's On Vegetables.
Stacks of grilled cheese.