Ray Garcia Brings Weiser Farms To FIG's Table

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Photo: FIG

Ray Garcia, Starchefs' stand-out among sustainable, locavore chefs, recently added monthly "farm dinners" to honor the growers that supply his kitchen. A local favorite for their "Lakers Bakers" taters, the folks from Tehachapi's Weiser Farms will be Garcia's guest this next Wednesday at FIG, inspiring a menu broken down into showcases of the farm's diverse bounty. Want to see the menu?

Under the "beets" category are dishes from a chilled borscht to a blue cheese and red beet confit, while the potato section includes pierogi and Ozette spuds with bone marrow. There are also an army of dishes under the categories of carrots, melons, and eggplant, allowing both Garcia and Weiser to demonstrate what they do best. Reservations for Wednesday's dinner can be made at 310-319-3111. Take a look at the full menu below.

FIG's Weiser Farms Dinner
Wednesday, August 18th

MENU

BEETS
Chilled Golden and Chioggia Beet Terrine, Brioche Crisp, Whipped Chevre and Pistachio Vinaigrette
Confit of Red Beets, Roaring Forties Blue Cheese and Horseradish
Chilled Borscht with Sour Cream, Dill and Smoked Bacon
Red Beet Risotto, Heirloom Carrots and House Made Crème Fraiche

POTATOES
Potato Pierogi with Brown Butter and Crispy Parsley
Heirloom Potato Salad, Grilled Spanish mackerel and Pickled Sierra Sweet Onions
Ozette Potatoes with Bone Marrow, Grilled Bread, Lemons and Capers
Cod Brandade with Peruvian and Red Thumb Potato Crisps
Creamed potato and leeks with fried oysters, truffle sauce

CARROTS AND EGGPLANT
Peking duck Breast with Ginger-Date Chutney, Shaved Golden Carrots and Sweet Carrot Jus
Saddle of Lamb with Calliope Eggplant Caponata, White Carrots and Cured Olives
Butter Poached Lobster with Carrot Gnocchi, Fava Beans and Snap Peas
Braised California Rabbit, Carrot Papardelle, Mint and English Peas
Carrot Parfait with Cardamom Granita
Stuffed green apple eggplant, tamarind and mint, parmesan crust

MELONS
Sugar Queen, Cavillon and Charentais Sorbet
Compressed Watermelon with Sea Scape Strawberries and Ginger
Yogurt Panna Cotta, Toy Box Melon Carpaccio and Mint
Chilled Watermelon Soup with Thyme Biscuit and Sour Cream Sorbet