pan-grilled Weakfish and braised purple cauliflower


Color is also a part of good cookery.

  • Weakfish, from PE & DD, brushed with oil, seasoned, pan-grilled over a bed of basil leaves, and finished with a mixture of chopped basil, garlic, oil, and a bit of white wine vinegar
  • a braise of purple cauliflower from Norwich Meadows Farm, sliced garlic from Berried Treasures, a mix of colorful cherry tomatoes from Central Valley Farm, one dried Peperoncino, crumbled, and some bruised fennel seeds, finished with chopped oregano from Central Valley Farm
  • the wine was a Côtes du Rhône rosé, Parallèle 45