Yeah, gorgeous.

And everything was minimal before I started.

• two crab cakes from PE & DD Seafood (the ingredients are crab, egg, flour, red & green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, and parsley), seared/heated in a cast iron pan, 2 to 3 minutes for each side, served on 2 plates on top of a salsa composed of roughly-chopped heirloom tomatoes from Stokes Farm, a little chopped red scallion from Norwich Meadows Farm, salt, freshly-ground black pepper, a bit of homemade French Basque piment d’Espellate purchased in a small town north of Baie-Comeau, Quebec last year from the producer’s daughter, one heatless orange Habanada pepper from Norwich Meadows Farm, a very small amount of dried Itria-Sirissi chili, peperoncino di Sardegna intero from Buon Italia, chopped julip mint from Stokes Farm, topped with a scattering of purple micro radish from Two Guys from Woodbridge; the salsa was itself placed on a ‘nest’ of wild arugula from Paffenroth Farms, which had been seasoned with a little oil, salt, pepper, and drizzled with lemon juice
• one not-very-large radicchio from Campo Rosso Farm, quartered, placed in a small unglazed ceramic oven pan (Pampered Chef, long ago well-seasoned), drizzled with olive oil and seasoned with salt and pepper, roasted at 400º for about 12 minutes, turning once, finished with a drizzle of balsamic vinegar, and, scattered with shavings of Parmigiano Reggiano Vacche Rosse from Buon Italia
• unfortunately this time we’ve lost track of the information on the wine and the music (I’m embarrassed)