Dish of the Week
A Mediterranean favorite of Chef's, Shellfish and Chorizo, appeared on the menu last week with mussels and scallops bathed in a Basil Saffron Seafood fumet. A terrior version sourced directly from the North Coast, the vegetables were stellar, arriving from all the gardens surrounding us that are bursting into production right now. It's an elegant dish redolent of the sea. As a perfect foil to its heady aromatics, Pancho's Chorizo patties explode with flavor and spicy heat ~ fat and crunchy. The mussels are steamed, scallops pan seared to give them a crusty edge. As for the fresh green bounty, wait for it: favas, asparagus, English peas, fiddleheads, ramps, baby carrots, radishes, turnips and red onion. Society Garlic flowers and tender purslane provide herbal notes. This is a dish that implores you to embrace life!
Wine Pairing Notes from Brendan, our sommelier: For this dish, my first-choice pairing would be a great Rosé: something young, not too crisp, not too sweet. From our list I would choose a Triennes Provence Rosé. Balanced and friendly, complimenting the spice of the Chorizo while embracing the delicacy of the scallops. The fresh herbs of this dish stand out against the ripe fruit notes in the wine, which leaves a bright finish that lingers into the next forkful.
mum.madre.mama.moeder.ahm.ama.muter.makuahine.haha.mzami.matka.'eh.
All text and photos Jil Hales, Dawid Jaworski.