Hake with green sauce is apparently a Basque staple, by many accounts, but grilled corn is not a traditional accompaniment. Maybe if Columbus had gotten to the new world a little sooner?
- hake fillet from PE &DD Seafood, sautéed with oil after a large clove of minced garlic, from Catskill Merino Sheep Farm, had been warmed in it, a good amount of chopped parsley from Paffenrath Gardens added when the hake was turned over to be cooked on the other side
- Bicolor corn from John D. Madura Farms, brushed with oil and seasoned, then pan-grilled, the kernels sliced from the cob, then warmed and finished with lovage from Mountain Sweet Berry Farm
- one small deep-red heirloom tomato from Berried Treasures, seasoned, quickly grilled, then finished with torn basil and oil
- a Sardinian white, La Cala Vermentino di Sardegna 2013