one year down!
conor and i celebrated our 1 year anniversary sunday - doing 3 things we both love to do (well, one he's learning to love, one i love when he does, and one passion that we share): bike riding, cooking, and eating!
after we got home from a 2 hour bike ride jaunt around the city, he spent the rest of the afternoon working on a fantastic 3-course crudo (sp?) meal... while i did laundry. we got sushi-grade fish from a little market at 22nd and irving. the veggies are from cat's farm box and the farmer's market at the embarcadero on saturdays.
below are some pictures. they will do more to explain the amazingly delicious meal than i could ever do with words.
i also took some shots in series as he plated the last two dishes. sorry i missed out on the construction of the first one - he was trying to teach me how to do it before i gave it up to document!
1. summer squash w/ meyer lemon vinagrette, pickled shitake mushrooms, fresh tuna, and a rice wine gastrique made from the picking liquid
2. quartered & blanched blue lake beans w/ thinly shaved fresh branzino (bass), marinated heirloom tomatoes, and carrot-top pesto
3. onion puree, fresh salmon marinated with orange relish (?), salted avocado wedges, more orange relishy-stuff
need i say YUM!?
i think he needs to open a restaurant.
after we got home from a 2 hour bike ride jaunt around the city, he spent the rest of the afternoon working on a fantastic 3-course crudo (sp?) meal... while i did laundry. we got sushi-grade fish from a little market at 22nd and irving. the veggies are from cat's farm box and the farmer's market at the embarcadero on saturdays.
below are some pictures. they will do more to explain the amazingly delicious meal than i could ever do with words.
i also took some shots in series as he plated the last two dishes. sorry i missed out on the construction of the first one - he was trying to teach me how to do it before i gave it up to document!
1. summer squash w/ meyer lemon vinagrette, pickled shitake mushrooms, fresh tuna, and a rice wine gastrique made from the picking liquid
2. quartered & blanched blue lake beans w/ thinly shaved fresh branzino (bass), marinated heirloom tomatoes, and carrot-top pesto
3. onion puree, fresh salmon marinated with orange relish (?), salted avocado wedges, more orange relishy-stuff
need i say YUM!?
i think he needs to open a restaurant.
posted by megan at
7:22:00 PM
6 Comments:
wow! that is really stunning :)
I totally agree, Conor needs to
open a restaurant....in Florida!
Great food...Spectacular people
COngraturations on a year together
Ever since Conor told us " I always liked a hot lunch-" we knew he'd be a foodie. In Spain at a dinner at the Alhambra, he said," This is the best meal I ever had". More proof. Need we say more? Just need him to prepare a dinner for US now. Congrats to you both on #1.
We can verify that Conor's cooking kicks butt. We dug his grub. Congratulations to you both on your one year anniversary! Very exciting! We hope you celebrate many more years together... :)
We can verify that Conor's cooking kicks butt. We dug his grub. Congratulations to you both on your one year anniversary! Very exciting! We hope you celebrate many more years together... :)
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