It’s not from Uruguay, despite our appreciation of their cagey victory today. This steak, though, is from San Luis Obispo and it is delicious. As a grass-fed Rib-eye should be.
Here’s that, and some new dishes tonite:
Grass-fed beef ribeye (Spanish Oak Ranches) , summer squash gratin (Wingshadows Hacienda) , rocket (La Milpa Organica) , Point Reyes blue cheese butter
Corned quail hash: Pastured quail (Wingshadows Hacienda) , Yukon Gold potatoes (California Organics) , Thumbalina carrots (Wingshadows Hacienda) , pastured quail eggs (Wingshadows Hacienda) , pickled cornichons (Suzie’s Organic Farm)
Vegan lasagna: Eightball squash (Wingshadows Hacienda) , Thumbalina carrots (Wingshadows Hacienda) , rocket (La Milpa Organica) , macadamia nuts (Fenton Family Farm) , cherry tomato sauce
House cured lop chong (Jim Neville) – semolina pretzel, creamy yellow tomato (Suzie’s Organic Farm) dipping sauce
Asian BBQ beef: grass-fed beef shank (Spanish Oak Ranches) , house made cucumber (Suzie’s Organic Farm) kimchee, shoyu mayonnaise, sweet & sour hot sauce, semolina bun