Best Of Flavor 2020
Baked and Fried Russet Potato with American cheese sauce, bacon, scallion, pickled sweet peppers and garlic streusel.
Kushari with fried onions and spiced tomato sauce.
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
Southern Honey Hot Chicken Hoagie with cheesy grits, garlic dill pickle slices and honey hot sauce.
Avocado Huarache with jalapeño ricotta.
Ensalada de Col: Savoy cabbage with Mahón cheese, anchovy-stuffed green olives and pistachios.
Elote: charred Mexican street corn, huitlacoche crema, Cotija, scallions and chorizo vinaigrette.
Spicy Steak and Hummus Feta Bowl features grass-fed beef marinated in a blend of 13 spices.
Smoked Salmon Kebab with fresh dill and mustard.
Steak & Arugula Sandwich: shaved prime rib, Swiss, tomato, pickled onion, arugula and horseradish mustard, served on harvest toast.
Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
Crispy Sriracha Chicken Sandwich with spicy honey Sriracha, aïoli sauce, lettuce, tomato and housemade pickles.
Welcome to the May-June 2020 Best of Flavor issue from Cathy Holley
Warm asiago bread with whipped ’nduja pork butter and local honeycomb
Ginny’s 1888 cocktail - with Ginny’s Gin, burnt sage turbinado syrup, citrus-basil bitters, egg whites, cream and orange blossom water
Pork toasts with whipped herb goat cheese and microgreens.
Peanut Butter Pie with peanut butter cookies, chocolate ganache and banana meringue.
Sweet & Spicy Braised Short Rib Noodles with seasonal vegetables and pickled peppers.
Cornmeal Crusted Yardbird with coconut rice and pickled cucumber salad.
Hanger Steak Frites with Hoover sauce, blue cheese and green onion.
Marionberry Pie Shake: Vanilla ice cream, marionberry blackberries and pie crust.
Crispy Salmon with spicy sour corn, green pea-potato purée, red chile-infused roe.
Lamb Mac with shallot cream sauce, ancho barbecue sauce, goat cheese, fontina and roasted poblanos.
BLTE Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread
Coccoli with prosciutto, whipped Taleggio and truffle honey
Creamy Mac & Cheese: Cavatappi, cheddar, fontina, Gruyère and ricotta salata.
Duck Spring Rolls: Duck confit, cellophane noodles, cilantro, Thai basil and red cabbage, with sweet chile-soy dipping sauce.
Build-your-own Dessert Waffle with vanilla ice cream, peanut butter sauce, mini peanut butter cups, Kinder bar pieces and whipped cream.
Snapper Cheeks with chile-spiked apple purée and a fresh apple and pickled fennel salad.
Pasta with Truffles: Pappardelle, butter and Italian black truffles.
Chicken Schnitzel Sandwich with arugula-herb salad, cucumber, pickled turnips, harissa mayo and turmeric mayo.
Japanese Sweet Potato Agnolotti with Parmesan sauce, tonka beans, matsutake, Brussels sprouts and pickled red kuri squash.
Chesapeake Blue Crab Fried Rice with Old Bay seasoning, lime, cilantro and radish.
Welcome to the Junglebird cocktail: Ron del Barrilito, mango-infused Campari, Rum-Bar overproof rum, pineapple and lime.
Jackie O Burger: lamb, feta, baby spinach, oven-roasted tomato and tzatziki, served on a brioche bun.
Crazy Baba: Charred eggplant, feta and basil.
Shabu-Shabu for Two.
Ube Milk Toast: ube and housemade ube ice cream with “crunchy milk” on baked brioche.
Spanish Coffee: orange liqueur, Demerara, coffee, cinnamon, malted cream float and “magic”.
Specialty Pizza Bowls: three crustless varieties: Deluxe, All Meat and Garden.
Seared Scallops: scallops, beluga lentils, parsnip “rice,” bacon, blood orange gastrique.
Cast Iron Cornbread with honey butter.
Oregon Hazelnut: “Cacio e Pepe” with crispy sage.
Greens & Beans Goodness: cannellini beans, kale, roasted tomatoes, chicken sausage, avocado, fried egg and peri peri sauce.
Bacon on a Stick, with crispy fried onions and original barbecue sauce.
Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.
Slow Cooker Cassoulet with confit duck, Toulouse pork sausage and Tarbais beans.
Seasonal Gnocchi with morels, ramps, fava beans and fresh mint
Aromatic Marcona Almonds and California Grapes with olive oil, salami and feta
Cauliflower Gratin: Gruyère, Espelette, mojo de ajo, breadcrumbs and dill.
Chocolate-Coffee Cannoli with white chocolate ganache, coconut crunch, yuzu curd and chocolate ice cream.
White Mushroom Salad with parsley, pecorino, red onion, radish and pomegranate seeds.
Hanamaki Fizz: Mezcal, lychee purée, clarified yuzu cordial and ginger beer.
Rutabaga Tater Tots with deviled egg dip and scallions.
Saff-Ron Swanson: Saffron and rose-infused vodka, clover honey, sesame oil, white balsamic and lemon.
Banana Hotcakes Foster: Japanese-style pancakes with caramelized bananas, salted miso-caramel ice cream, caramel sauce and black sesame seeds.
Idaho Potato Flauta with hollandaise, pickled shallot and sorrel.
Kelp Po’ Boy: Cornmeal-fried kelp, lettuce, tomato, spicy ketchup and dressing.
Spicy White Shrimp Ajillo with garlic and sherry, served with torn bread.
Smoked Beef Rib with deviled egg gremolata, yellow barbecue sauce, crispy shallots and chile threads.
Crispy Salmon Skin with cured salmon, citrus crème fraîche and smoked steelhead roe.
Pan-Roasted Chicken with toasted spices, pomegranate glaze, pearl onions and a warm bulgur wheat salad.
I’m Your Huckleberry cocktail: White rum, ruby port wine, crème de cassis and blueberry skewer.
Whole Roasted Wild Alaska Pollock with charred lemon and greens.
Korean Fried Chicken: deep-fried Cornish hen coated in a gochujang hot sauce
Mac and Cheese: duck confit, housemade pasta, Gruyère, Grana Padano and breadcrumbs.
Beets + Avocado Bowl with pickled red onion, walnuts, quinoa, hemp seeds and miso-lemongrass dressing.
Slow-Cooked Duck Egg with California crème fraîche, pea purée, shiso and morels from the California Milk Advisory Board.
Tostones con Ceviche featuring hamachi infused with ginger, garlic, soy, red onion, jalapeño and schichimi togarashi.
Deep Dish Cauliflower Lasagna with housemade tomato-garlic sauce and mozzarella.
Original Duck Wrap with Creole cream cheese, smoked cheddar, pickled jalapeño, bacon and honey glaze.
Smoky Djinn cocktail: Bluecoat gin, Bols Genever, Velvet Falernum, toasted black sesame syrup and grapefruit juice.
65 Dosa Wrap containing crispy dosa, spicy soy protein, microgreens and cabbage.
Ground Chuck Norris Burger containing two “smashed” patties, American cheese, Louie dressing, onion strings and bacon jam.
50/50 Bowl: kale, farro, roasted chicken, sweet potato, dried cranberries, almonds, carrots and honey-lime dressing.
Chicken ‘N’ Watermelon ‘N’ Waffles: cheddar cheese waffle, fried chicken, spiced watermelon, bourbon-maple syrup and honey-hot sauce.
Coca Sobrasada Menorquína: pan de cristal, spicy pork sausage, honey and fried quail eggs.
Chili Cheese Fries: hot, crispy fries topped with rich, hearty ingredients make for a reliably winning combination.
Biloxi Buttermilk Fried Chicken Sandwich with cabbage slaw, pickles and mustard sauce.
Deconstructed Greek Salad: heirloom tomatoes, cucumber, pickled red onion, Kalamata olives, feta mousse, oregano and olive oil.
Park Patty Melt with American cheese, onions tossed in hot sauce, and Russian dressing on rye.
Duck Confit Pierogi with parsnip purée, pickled blueberries and Chioggia beet chips.
Seared Diver Scallops with beluga lentil tabbouleh, orange, fennel and capers.
Sunchoke with Oyster Mushrooms with horseradish oil, black truffle mayonnaise and orange.
Honeymoon Oyster with urchin lobe, salmon roe, tobiko, quail egg yolk and green onion.
Yoga Deck: Ketel One Botanical Peach & Orange Blossom, lemon juice and turmeric-ginger syrup.
Fiery Chicken Vindaloo with jalapeño, habanero and bird’s eye chiles.
Billionaire’s Bacon Banh Mi: Thick-cut glazed bacon, spicy pickled vegetables and mayo on a French baguette.
Australian Lamb Ragù over Ricotta Gnocchi with pickled cherry tomato-celery leaf salad.
Dungeness Crab Cake with a nixtamalized green papaya and compressed jicama salad.
The Chicken Parm Provolone Sandwich: Buttermilk fried chicken, fried provolone, spicy marinara, Parmesan and an herb cheese schmear.
Sope Benedict: Two sopes, seasoned beef, poached eggs, ranchero sauce, salsa, avocado, Cotija cheese, cilantro and sour cream.
Steamed Clams in Arrabbiata: Manila clams, arrabbiata, red wine, charred fennel and fried lardo.
Emotional Intelligence cocktail: Fidencio Clásico mezcal, crème de cacao, allspice dram, lime juice, orange bitters and nutmeg.
Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.
Spitjack Sandwich: Pulled rotisserie chicken, carrot, cucumber, cilantro, pâté and Pluck sauce.
Fried Brussels Sprouts with bagna càuda, pickled raisins and smoked almonds.
Gambas y Arroz: Gulf shrimp and saffron bomba rice with peppers, tomatoes and poached eggs.
Bistro Burger with chipotle avocado crema, applewood-smoked bacon, caramelized onion, arugula and smoked Gouda.
Baked Goat Cheese: goat cheese and blueberry-lavender jam in a phyllo shell, served with candied walnuts and citrus gel.