What a week, friends! I've been MIA from my kitchen for the last couple days because it was my birthday and my sister is visiting.
We celebrated my old age ;P with a very special (and vegan!) pre-fixe dinner at Harvest Beat, a restaurant that sources hyper-seasonal produce from local farmers, artisans and foragers. Everything is made in-house, from scratch, and the menu changes every three weeks. They do one seating per night and everyone starts their meal at the same time. Before the courses kick off, the chef walks through each course; the inspiration behind each ingredient and pairing.
It was the most beautiful, conscientious and memorable dining experience I've ever been a part of. If you're in the neighborhood, I highly recommend checking it out. A reservation is required.
I left that dinner with a full stomach and some serious inspiration for new things to try in the kitchen.
Before that, however, I cooked and documented our meals this week. As I've said before, my "market haul" photo and meal planning have been extremely helpful during the weekly grind. They help me use my time in the kitchen efficiently and ensure nothing goes to waste.
Here's what I cooked: