Absolutely delicious. Everything came together perfectly; even the simple halved cherry tomatoes were stars tonight.
- two 7-ounce tuna steaks from Blue Moon Seafood Company in the Union Square Greenmarket (caught on Scott Rucky’s fishing vessel, ‘Dakota’), tops and bottoms rubbed with a mixture of a heaping tablespoon of wonderful dry Sicilian fennel seed from Buon Italia and a little crushed dried crushed dried Sicilian pepperoncino, also from Buon Italia, the two having been ground together with mortar and pestle, the tuna surfaces also seasoned with salt and freshly-ground pepper, before they were pan-grilled for only a little more than a minute or so on each side and finished with both a good squeeze of the juice of a local sweet orange-colored heirloom lemon from Fantastic Gardens of New Jersey, a bit of chopped oregano from Stokes Farm, and a drizzle of olive oil
- four halved Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Market heated, cut side down, inside a tin-lined copper skillet, sprinkled with sea salt, freshly-ground Tellicherry pepper, and chopped lovage from Windfall Farms
- eleven thick asparagus spears from Stokes Farm, trimmed, their stems peeled, and an equal number of ramp bulbs from Berried Treasures Farm that had been separated from their green leaves, rolled together inside a large enameled cast-iron pan with a couple tablespoons of softened butter and about a tablespoon of olive oil, sautéed over medium high heat, rolling or turning them frequently, until they were all tender and some parts had begun to brown (about 10 or 12 minutes), at which time the reserved green ramp leaves, roughly chopped, were added to the pan and stirred until they had wilted, the dish finished with a sprinkling of Maldon salt and freshly-ground Tellicherry pepper
- the wine was a Spanish (Galicia) white, Pionero Mundi Albariño Rias Baixas 2015, from Chelsea Wine Vault
- the music was chamber music of Vagn Holmboe, Per Norgard, and Carl Nielsen, performed by Anders Nordentoft and the ensemble Trio Ondine, from the Chandos album, ‘Passage: Piano Trios’