Still more photos from when Obsideon came to visit.
Photos by
Ed Eats
3rd Course: Lemony Cannellini Bean and Arugula Salad
with capers, shallots, and lemon balm and arugula from my garden.
4th Course: Roasted Cherry Tomatoes filled with Goat Cheese Cream
Golden lemon thyme flower, firm ripened goat cheese from Portneuf with a touch a cream.
Piping the goat cheese cream mixture into the tomatoes.
Doing so little of it, it's not even worth breaking out the piping bag.
Served on damascus steel gyuto.
Because we like to live dangerously here at the Eatery.
5th Course: Kale and Onion Fritter
Ingredients for the dressing about to get smooshed.
Shallots, lime juice and zest, thai chilies, sugar, fish sauce, lemon grass and cilantro.
It tastes pretty good, but there is no color contrast on the plate which makes me really sad.
