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Quote of the day:
“It’s easier than you think. If I can, you can.” - Chef Cimarusti, on cooking
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He definitely has something new, cool and funky going on with the hair highlights.
Drooling (and laughing - captions are hysterical) as I watched it. And not (just) over his hair - the food looks amazing too!
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Enjoyed my Golden State “En Voyage” meal tonight. Just terrific. Will post my usual crappy photo later.
(edit: Photo and my thoughts are up on the July 2020 Rundown thread now…)
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en voyage iii - the golden state
another excellent meal from providence. instructional video was great, even i was able to cook the salmon without ruining it, and i’ve been known to burn water. if i can, you can.
providence is doing some of the best coron-takeout i’ve had. already looking forward to next week’s menu.
@TheCookie, @chewchow, @NYCtoLA, @Bagel, @butteredwaffles, @attran99, @noddles, @Chowseeker1999, @paranoidgarliclover
(supplement) california gravlax - citrus and tequila cured ca king salmon, red onion, chives, mustard dressing, egg yolk, egg whites, blinis
everything bagel brioche
brioche
alder wood house-smoked liberty farms duck breast, scarborough farms frisee, rieger farms plums, salted plum and duck fat vinaigrette
house-made santa barbara seawater sea salt from stephanie mutz
tehachapi grain project abruzzi rye and red fife sourdough
succotash - dwelley farms brentwood corn, romano beans, coleman farms celtuse, jimmy nardello peppers
hook-and-line caught california king salmon (half moon bay, ca) from john bigam, fennel pollen and nori seasoned breadcrumbs, munak ranch tomato vinaigrette
(supplement) black truffle brie, toasted baguette, petite greens, truffle vinaigrette
harry’s berries strawberry tart, pate sucree, creme fraiche, strawberry nectar
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Fantastic. Good job on that salmon! It’s been a theme in my kitchen lately.
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New menu available @J_L, @NYCtoLA, @attran99
Week 4: It’s time for a culinary voyage to Spain!
Each week we plan to feature an experience based around a specific place and type of cuisine. While we can’t physically travel at the moment, we can explore the world through its food.
To Begin: Pickled Guindilla Peppers with Anchovy and Olive
First Course: Octopus with Celery, Potatoes, and Pimentón
Main Course: Striped Bass with Piperrada, Lomo, and Tomato
Dessert: Basque Cheesecake with Strawberry Preserves
Pan de Aceite with Whipped Sheep’s Milk Cheese
Add-ons: House-smoked CA King Salmon w/ traditional accompaniments, three types of caviar, truffle brie, cocktails, and the Providence wine list!
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Providence is selling A5 Miyazaki Wagyu for $6.19/oz. It’s a crazy good deal considering how they go for $30/oz regularly at every high end restaurant.
$99/lb. What cut?
Probably striploin like every other restaurant that sells A5.
Between those awesome videos and the amazing takeout itself I am having serious FOMO on Providence. Plus they keep changing their menu! Soon hopefully…
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Everything was great, the standouts for me were the bread, succotash, and harry’s berries tart.
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That tart is THE dessert to spotlight the glory of Harry’s gaviotas.
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“The fish is your baby”
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Providence’s weekly en voyage meals and chef michael’s instructional videos have been must-reheating and must-viewing. Highlights were pan de aceite with whipped spanish cheese, striped bass piperrada, basque cheesecake.
Pro tip, I had to reheat for a bit longer than what the instructions called for.
the gilda - green olive, cantabrian anchovy, guindilla pepper
pan de aceite with whipped en valle de almodóvar
octopus gallego - spanish octopus, weiser farms german butterball potatoes, pimentón
striped bass piperrada - massachusetts striped bass, onions, kong thao farms jimmy nardello peppers, valdivia farms tomatoes, salsa piperrada, la espanola lomo embuchado
(supplement) black truffle brie, toasted baguette, petite greens, truffle vinaigrette
basque cheesecake, harry’s berries preserves, BYO-fresh harry’s berries
almond turrón
for later - A5 miyazaki wagyu BMS 10+
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Probably because they were using a combi oven which has convection.
Picture of center?