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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.
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Monday, June 12, 2006 |
Benediction: Bruleed apricots, Greek yogurt with a hint of lime, pressed red raspberries, and my own addition - a mint sprig. Hats off to Chef Shea Gallante for a great finish to an excellent set.
2:49:37 AM 
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Thinly-sliced beef and potato salad rest on a bed of olive viniagrette dusted watercress and await the fork.
2:32:41 AM
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Mint and tarragon leaves finish the gazpacho, which turned out a little runny this time. Last week, I gave it more time in the food processors and was slightly more patient pressing it. Little details make a difference, but the taste is still supra-orbital.
Afterthought: Probably could have rescued this, when I realized it was thin, by processing the pulp remaining after pressing and working it a second time. I'm making a mental note of that because this menu is a keeper.
2:21:17 AM
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Fun stuff, playing with fire to brulee the apricots...
2:09:36 AM
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Pressing the gazpacho
2:01:42 AM
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Had I used white potatoes, we'd have red, white, and green in the potato salad too. Leeks and piquillo peppers do their part as green and red.
1:55:57 AM
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Watermelon, fresh mozzarella, and avocado contribute the red, white, and green motif as soup toppings.
1:50:22 AM
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Starting the fire
1:44:50 AM
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