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Salute Collaborates with Weiser and Maggie's Farm for Seaweed Beignets and Sunchoke Soup

Salute Wine Bar

Salute Wine BarPhoto: Salute via Facebook

Ari Taymor, the chef who recently bailed NorCal to man the controls at Salute Wine Bar in Santa Monica, is kicking off 2012 by bringing two of SoCal's favorite farms to the table this Saturday evening, January 7th. Wesier Farms and Maggie's Farm will join Taymor for a six-course pre-fixe dinner abundant with winter produce and daring dishes.

Giving us fleeting flashbacks to Captain Nemo's own diet, the chef will make a beignet with seaweed and yuzu koshu and also plans a dish of charred romanesco with octopus and ink vinaigrette. Elsewhere, the inspired dinner includes smoked dates in a sunchoke soup, ember roasted beets with whipped marrow and beer vinegar, and pickled produce from Weiser, with a dessert of goat cheese semifreddo with a sorrel granita. See the full, tentative $65 menu below and make reservations with Saute at 310-450-3434.

Tentative Menu

Seaweed Beignet, yuzu koshu, lime

Root Vegetable Chips, smoked onion crème Fraiche

Pickled Weiser Farm Vegetables


Course 1: Carmelized Sunchoke soup, smoked date, egg yolk, charred radiccio, Toasted grains

Course 2: Maggie’s Garden, black garlic, rye carta musica

Course 3: charred Romanesco, octopus, romanesco sauce, ink vinaigrette, sea rocket

Course 4: Ember roasted beets, whipped marrow, beer vinegar, mustard greens

Course 5: Roasted Carrot, veal breast, hazelnut milk, carrot top pesto

Desert: goat cheese semifreddo, carrot madeleines, sorrel granite

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