One thing I’ve learned about great chefs is that they generally have a secret project they’re not talking about. Sometimes that secret project is obscuring another secret project, too.
I took a picture of Max working Smokehouse Sunday, and what was that extra stuff in the smoker?
That would be a tray o’ Kumamoto oysters.
Which showed up on the menu yesterday accompanying a salad with white donut peaches from Sweet Tree Farms, butter lettuce from Wingshadows Hacienda, and local olive oil.
I don’t even want to talk about the fried donut peach dessert.
Both should be on the menu tonite, too.