Black Sea Bass,heart of Palm, tangerine

Charlie at Hammock Hollows is supplying us with some awesome product. He runs the oldest organic farm in the state and supplies to some of the best restaurants around the country. Today we featured some of his tangerines, meyer lemons and spinach along with hearts of palm and black sea bass sashimi. I poached the hearts of palm in butter, sugar, water, salt and meyer lemon juice. We also pickled some HOP in yuzu juice, champagne vinegar, water and sugar. The baby spinach is meaty and flavorful. We did segments of tangerine and a fluid gel to support the round of poached HOP.



Gary's seafood brought in some nice black sea bass for us which got a J. LeBlanc, fleur de sel, meyer lemon zest marinade.


Honey crisp apples were compressed with yuzu rice vinegar and mirin then tossed in O blood orange oil. Micro shiso, some of Charlie's chervil, and sorrel completed the dish.

We also picked up some nice baby collards that will be featured on our "Dirty South Swordfish", red and white baby turnips have been cleaned and sous vide to complete our organic veg of the day. The turnip greens will find there way into our pasta and abalone supplement. Savannah Mustard greens that have been added to our German influenced "Ze' Idaho Berkshire" pork dish. Also floating around we will have blue tuscan kale, baby flambeau radishes, charlie's famed mixed greens along with baby romaine and little gem lettuces as well. I love Wednesdays in the fall, winter and spring when that truck pulls into the loading dock with a palette sized mystery basket for us. Charlie takes a break from Hammock Hollows in the summer to travel and start co-op farms sharing his invaluable knowledge. It is an honor to work with the ingredients he has provided.