Rolling with the punches.
- At November 26, 2012
- By Molly Chester
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1
A few weeks back, a fun event on the farm was scheduled to take place in 72 hours, and the super-cool chef I had lined up was forced to cancel. Bummer. Luckily, an equally exciting chef signed-on, who also had to cancel with 48 hours to go. Sigh…
Then… I saw that lightbulb!
We’ve been wanting to introduce Apricot Lane to the amazing folks at LA’s Farmshop for a while now. I actually couldn’t believe I didn’t think of them sooner. I’ve had a salmon with padron pepper dish at their restaurant that still makes me drool at the thought. Knowing it was a long shot, I gave them a ring, sent them a follow-up email, but no response. I threw in the towel.
That is, until Farmshop called back at the 11th hour! A last minute cancellation on their end! Hooray!!! Executive Chef Josh Drew and General Manager Michel Darmon made it up to the farm for a tour and delicious dinner. They were absolutely like-minds, geeking out with us about compost and vegetable gardens. I look forward to many more crossed paths.
Here’s a few photos from the evening, but I caution you to look at these very close to mealtime, as they will make you quite hungry!
The swordfish they brought for the main dish was AMAZING. Look how gorgeous those cuts are, and it actually arrived to Apricot Lane in a whole slab that was equally beautiful. Thank you very much big fish… you done good.
These smoked trout deviled eggs were absolutely delicious. I would have never, ever thought of putting those two ingredients together, but the smokiness added an amazing dimension to the eggs. I ate 5, setting the precedent for the rest of the evening.
More appetizers… aren’t they pretty?! Complete works of art.
Check out these fancy people! What a blast… a reminder to forget about worrying.
Here’s the full menu:
Monday October 22, 2012
Apricot Lane Farms
Poached SB Spot Prawns
smoked tomato, horseradish
& preserved lemon
Sunchoke Hummus
nigella seed & burnt orange
Deviled Eggs
smoked trout
Medjool Dates
rogue river blue cheese, hazelnuts
& duck proscuitto
——–
First of the Season Kabocha Squash & Avocado Salad
poached apricot lane farm egg, crispy chickpeas,
lime tahini & za’atar
——–
Grilled Swordfish
carmalized brussels sprout slaw, castelvetrano olives,
house-cured pork belly, pistachios
& wild anise pistou
——-
Cowgirl Creamery Cheeseboard
local honey & miller farm almonds
xo
Organic Spark
Marie
Molly, I am going to kidnap you and force you to sort out my culinary life for me – I love devilled eggs but devilled trout eggs, Squash and Advocado Salad, Grilled Swordfish…You know that dog who is teased by his master about what came out of the fridge? Hear me howl.
mx