Zowie.

• one 13-ounce tilefish fillet from Pura Vida, halved, dried, seasoned, then pan-seared and finished, after this Melissa Clark recipe, this time using three fresh spring garlic from Eataly, thyme from Keith’s Farm, mint and thyme from Eataly, tarragon from Whole Foods, parsley from Rogowski Farm, and local (Long Island) lemon juice from Dave Tifford’s Fantastic Gardens of Long Island
• collard greens from Rogowski Farm, cut as thin ‘noodles’ and, following the collards part of this delicious recipe), stirred into a pan in which uncured diced Colameco pancetta from Whole Foods had sautéed until starting to brown before the addition of minced Christopher Ranch garlic from Eataly and a little butter, finished with juice from the same local Fantastic Gardens of Long Island lemon
• Maine cherry ‘cocktail’ tomatoes from Whole Foods, placed in the pan with the tilefish near the end of its cooking, removed and seasoned, finished with sliced green ends from the Eataly spring garlic
• the wine was an Italian white, le Salse Verdicchio di Matelica 2013
• the music was Ferdinand Ries‘s Symphony No. 4