lamb chops, fresh fennel seed; cavolo nero; tomato


  • four small loin lamb chops from 3-Corner Field Farm, cooked on a very hot grill pan for about 4 minutes on each side, finished with lemon, fresh fennel seed from Lani’s Farm, and olive oil
  • cavolo nero, or black kale, from Bodhitree Farm, briefly wilted with olive oil and two halved Rocambole garlic cloves from Keith’s Farm, which had first been heated in the oil
  • several heirloom tomatoes (two orange and two small red-ish) from Lani’s Farm and Berried Treasures Farm, halved, sprinkled with salt and pepper, then briefly added to the grill pan as the lamb chops were removed, sprinkled with fresh oregano from Stokes Farm, and drizzled with olive oil and a little balsamic vinegar
  • the wine was a California red which uses Spanish grape varieties, Sin Fronteras El Mechon California 2013
  • the music was portions of the album, Debussy: Preludes For Piano, Books 1 & 2 played by Paul Jacobs