Dish tonight. It's been just over a year since he's been full-time at work and he's fortunate enough to work at a restaurant that is willing to let him experiment and let them push the envelope on Austin cuisine. Can't find much to complain about here. He's been poring over his newest cookbook acquisition from Alinea so many of the sauces he's been whipping up are based on Alinea's.
Seared scallops. Romesco sauce. Grilled panko. Yellow bell pepper and sherry vinegar "puree." Fried tomato skins. Savory garlic chips. Grilled spring onion confit. Micro lemon-basil.
2 comments:
Micro-lemon basil? Say wha?
Now I want some scallops.
i've had the friekd tomato skins it will take a bushel of tomatoes to satisfy me. hehehe.
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