Tuna Crudo with Hummus, Baby Greens, Lemon-Thyme Vinaigrette

  Recently a guest requested “Tuna Crudo” as part of their multi-course tasting menu.  The use of the term “Crudo” versus “Carpaccio” or “Sashimi” made me curious as to whether there was a fundamental difference between the preparations. Crudo, which means “raw” in Italian, can encompass minced, diced, or sliced proteins.  Carpaccio, which means “skin”, generally means that items have been sliced to the thinness … Continue reading Tuna Crudo with Hummus, Baby Greens, Lemon-Thyme Vinaigrette

Veal Sweet Breads with Radishes, Grapes, Local Greens, AppleCider-Roasted Shallot Vinaigrette

  This was an interesting dish prepared for a Chefs Table recently, combining the sweet and meaty flavor of sweet breads with a tart salad, peppery radishes and sweet, peeled grapes. I’ve previously covered sweet breads extensively, it’s one of my favorite preparations. The local “Easter Egg” radishes were prepared by vacuum sealing them in a bag with butter, salt, pepper, shallots and thyme, then … Continue reading Veal Sweet Breads with Radishes, Grapes, Local Greens, AppleCider-Roasted Shallot Vinaigrette