scallops with lemon/radish; tomato with basil/fennel; kale


  • fourteen medium scallops from P.E. & D.D. Seafood, washed, drained and very thoroughly dried on paper towels (twice), generously seasoned with salt and pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of lemon and a scattering of purple micro radish from Two Gus from Woodbridge, then drizzled with some good olive oil
  • more than a handful of red and orange cherry tomatoes, halved, from Lower Hayfields, a friend’s garden in the Hudson River town of Garrison, heated briefly in olive oil, seasoned with salt and pepper, a bit of New York CIty basil from Gotham Greens, via Whole Foods, torn, mixed in, and served dusted with micro bronze fennel, also from Two Guys from Woodbridge
  • curly kale, again from Lower Hayfields, wilted in a little olive oil in which several bruised organic garlic cloves from Willow Wisp Farm had first been heated or ‘sweated’ in the oil with a small amount of crushed dried Sicilian pepperoncino from Buon Italia, seasoned with salt and pepper, and, once on the plates, drizzled with olive oil
  • the wine was a French (Savoie) white, Jean Perrier et Fils Cuvée Gastronomie Savoie Abymes 2015
  • the music was Johann Friedrich Fasch, ‘Orchestral Works, Vol. 3’