This is a delicious summer side dish, improved with the addition of bourbon and bacon (and really, what isn’t?). I serve it with my pinot-pulled pork sandwich at the Big Bottom Market, and a number of people have asked for the recipe, so here it is for the taking.
This is the veggie burger that we served at the market dinner for our meat-avoiding friends. I wanted a burger that provided the same earthy, umami-laden satisfaction as a beef burger, and wasn’t crumbly or too mushy. This one did the trick. You could also serve this sans bun with a spicy salsa on top. [...]
These burgers were a big hit at this week’s Market Dinner. I used whole planks of beautiful wild salmon, but you could use smaller portions for this recipe. We served it with a creamy coleslaw and some homemade chips, but I enjoyed the leftovers on a bed of greens with an soy-ginger dressing and they [...]
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at [big bottom market] and this blog chronicles my adventures out here in wine country.
