Bay Scallop Ceviche

Red Snapper

Red Snapper with Leeks and Quinoa

Tomato Salad


Gazpacho Again...

Shrimp and Grits

Blackberry Sorbet with Garden Figs


Caprese Plates

Pork Chop with Succotash Grilled Eggplant

Rhubarb Pie

Shrimp Dumplings

Shrimp Dumplings

Just Crab Cake, Fava and Okra



Scallops, Fava Pesto

Braised Fennel, Parma

Soba with Tofu

Ceviche in its extreme washed out close-up

Haricot Verts, Heirloom Tomatoes, Quail Eggs, Basil Puree (washed out)

White Peach Sorbet Embarrassingly Blurry

I want to first apologize for my hiatus from my blog.  I was at the beach and the kitchen was not a convenient  place to photograph without disturbing the guests.  In the time I went to the beach I also apparently lost what little ability I had gained in the last couple entries photographing my plates.  Sorry for the washed out photos, but I’m sure you can get the basic idea of what went on.

The first dish of the night was classic soba tossed in soy, lime, and scallion sauce.  The dish was served very cold and I thought it was a great summer starter. Soba is such a satisfying ingredient and I recently got a soba lesson from a very capable Chinese chef. Before my lesson I felt like soba was impossible to keep from breaking up, but now the mysteries have become clear.  Mystery one: soba is not pasta and can’t tolerate being treated as such.  Mystery two: you do not need to have the water on a full boil. You can start it at a full boil, then drop the temp to a simmer – this has proven better results for me. Mystery three: when the noodle is al dente, shock it in the coldest water possible.  I almost forgot the most important thing: when you drop the starchy noodles in the boiling water, you must gently move it around in the pot with a chopstick to keep it from sticking. This also makes it seem like your doing it the authentic way.

Following the soba was yet another ceviche of scallops.  Pretty straight forward – lots of lime juice herbs and some terrific little tomatoes that I got from Feast.  I forget which farm they came from, but they were very special.  The haricot vert salad was the last plate and it came out very well.  It was an interpretation of a dish that I saw in Thomas Keller’s Bouchon cookbook. If you do not own Bouchon it is a must have and a necessary addition to a cookbook library.  Get the book, look up the dish, and you will not regret it.  I finished the meal with white peach sorbet, but the pictures all were washed out and I am apparently a failure at taking pictures.  All and all, I thought these small plates made for a very nutritious and fresh summer dinner and it paired nicely with a few pink wines and humid summer air.

Until next time …


Scallop Ceviche Encore

Whole roasted Tile Fish

Tile Fish, Red Quinoa, Okra

Tomato Salad

Peaches on the Rocks