Sometimes all you need for a good meal is a good board. It's almost laughably simple to prepare, but the image is an eye treat- pure ingredients, undressed, flaunt their naturally interesting colors and textures. The minimalism finds a way to marry rustic with elegant. The best thing about a board (besides how easy it is), is that if you are willing to eat the ingredients in such a plain and unaided form, you must (and hopefully do) have some darn good ingredients in front of you. I love to visit the farmer's market for this sort of thing. Strolling down a long and crowded street with guys jamming out classic rock at the corner and meeting a funky-looking vegetable that I've never seen before, always brings me a smile on a sunny, late-morning Saturday.
My board, void of order:
- "Flagrant Seed" (fennel, sumac, thyme) handmade dry salami from Meatmen
- fig, pluot, blackberry, and raspberry from various farmers
- indigo rose tomatoes from Suzie's Farm
- triple milk robiola (goat, sheep, Jersey cow) from Nicolau Farms
- baguette from Bread & Cie
- side order: Festbier from Victory Brewing Company
No comments:
Post a Comment