crab cakes, caramelized bell peppers and red onion


  • crab cakes from PE & DD Seafood, heated in a heavy iron pan, then topped with a bit of salsa verde assembled with lovage, capers, garlic, parsley stems, arugula and olive oil
  • tiny red and orange bell peppers from Norwich Meadows Farm, caramelized, then mixed with sliced red onion which had been marinating in red wine vinegar for about twenty minutes, finished with sautéed homemade bread crumbs
  • an Oregon Pinot Gris, Willamette Valley Montnore Estate 2013