- Santa Barbara’s Newest Food Stand
- Tonight's Fabulous Beekman Boys Finale
- Sustainability Cheat Sheet
- Burlington, Vermont Peaks
- Lessons on Food from E.B. White
- From America to Zanzibar with Island Creek Oysters
- Sneak Peek: Jean-Georges Vongerichten's ABC Kitchen
- Chino Farm Fieldtrip
- Highlights from Farm Aid 2007
- Easter Meat
© Courtesy of Tom Colicchio
Dinner at Vetri
Although I've been friends with Marc for years, this was my first time eating at his acclaimed restaurant Vetri. It was well worth the wait, and I came away thinking that his impossibly thin, buttery pastas and tender baby goat could hold their own against any I've had.
As has been the trend during this trip, our menu featured several of the items we saw earlier in the day at Culton Organics and Samuels & Son. Line caught fluke became an amuse of fluke crudo with Culton Organics' Spitzenberg apples and lemon. Swordfish was mixed in with paccheri pasta and tomatoes, basil leaves, and fries cut from Culton Organics eggplant.
Tom Culton's cauliflower was transformed into a flan, served with house cured guanciale and quail egg. His squash became the filling for agnolotti with amaretto cookies and sage. A side of his Brussels sprouts, charred and served with shaved truffled pecorino cheese, accompanied our baby goat course. Tom's cardoons made it into a deconstructed Bagna Cauda, served in a warm bath of anchovy sauce with baby vegetables and salt cured egg yolk.