Month: August 2016


Rabbit Crépinettes with Peaches, Morels and Dill Mustard

This dish is a culmination of summer. Fresh rabbit from our friends at the Giving Gardens Project, peaches from Stony Gate Farm and earthy morels come together for a satisfying, deceptively light dish. Crépinettes are typically a sausage wrapped in what is known as caul fat (crépine in French). We use the caul fat in lieu of a more traditional hog casing. It provides moisture and keeps the sausage contained during cooking. Plus, the visual presentation is striking. Crépinettes can be filled with a myriad of different sausages and for this recipe I’ve chosen rabbit. We source our rabbit from Tyja and Sarah at the Giving Gardens Project in Sebastopol. They raise all their rabbits with great care and you can really taste it in the finished product. The peaches are from Mary Radu, who grows them on her family property, also in Sebastopol. And the morels were foraged by Dylan Taube, who just happens to be Tyja’s brother. Taking the time to source the best ingredients really makes a difference. The dish is brought together …


Roasted Beef Marrow with Sauce Gribiche

Here at the restaurant we like to run roasted bone marrow. Bone marrow is rich and satisfying and needs acidic and flavorful components to complement it. This recipe calls for a sauce gribiche, which is a traditional French sauce that pairs well with roasted and cured meats. It consists of hardcooked eggs, tangy pickles, herbs and capers. The dish also gets a fresh salad of garlic confit, parsley and lemon. We source all natural, pastured beef bone marrow. You can pick up your own for this recipe at your local butcher. We get “canoe cut” marrow bones which means the bone has been cut lengthwise (resembling a canoe) to allow for easy access to the rich, creamy marrow. Bone Marrow Ingredients: 4 beef marrow bones, “canoe cut” 1 head garlic, peeled 2 cups extra virgin olive oil ½ bunch parsley, stems removed, whole leaves 1 cup salt 4 gallons hot water Fleur de Sel to finish Directions: Dissolve the salt into the hot water and allow to cool. Put the bones in the brine for …