fennel seed-grilled tuna, bell peppers, radish greens


  • tuna steak from Blue Moon Fish, covered with a mixture of fennel seed and crushed dried chile pepper ground together, seasoned, then pan-grilled and finished with a bit of lemon and olive oil
  • small parti-colored peppers from Norwich Meadow Farms, sautéed above a high flame until slightly caramelized, the heat then turned down, torn basil and a splash of balsamic vinegar added
  • radish greens from Bodhitree Farm sautéed  in a bit of oil in which a chopped scallion from John D. Madura Farms had previously been softened, finished with salt & pepper and a splash of oil
  • the wine was an Austrian rosé, Markowitsch Pinot Noir Rosé Carnuntum 2013