A Locavore’s Fish Dish
Posted by Jay on Monday, 21 July 2008
Matt & Max put together a very delicious fish main for tonite which really speaks of the place we live — which, when we do this farm-to-table thing right, is the big added bonus.
It’s white sea bass from off of San Diego, drizzled in Rancho Cortes olive oil from the Guadalupe Valley (about 80 miles south of here), served with a cake of polenta, Winchester Gouda Cheese (Winchester is near Temecula) and three kinds of basil from Wingshadows Hacienda in Warner Springs. It’s topped with marinated red peppers and onions, and Persian lemons from Polito Farms in Valley Center. It sounds complex when it’s all spelled out but really it’s strikingly clear when you taste it.
July 21st, 2008 at 8:22 pm
YUM! I can’t wait to come visit in November!
July 21st, 2008 at 8:23 pm
YUM. I can’t wait to come visit in November.