1/2 cup wheat berries
1 tablespoon coarsely chopped fresh chives
1 tablespoon coarsely chopped fresh parsley
30 cloves garlic, peeled and trimmed
2 to 3 cups clam stock, homemade or store bought
1/4 cup local honey
Salt
1 thick 6-ounce striped bass fillet, skin on
1/4 cup fresh parsley leaves
3 sprigs fresh lemon thyme
3 sprigs fresh thyme
1 Meyer lemon, thinly sliced
1 shallot, sliced
Salt
2 tablespoons extra-virgin olive oil
1/4 cup extra-virgin olive oil
1 heaping tablespoon Dijon mustard
1 teaspoon freshly grated ginger
3 plum tomatoes, cored and coarsely chopped
1 Meyer lemon, zested and juiced
1 Meyer lemon, zested and juiced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup sliced leeks, washed
1 tablespoon minced shallot
1 teaspoon minced garlic
1 bunch kale, stems removed and leaves shredded
1 bunch kale, stems removed and leaves shredded
1/4 cup chicken stock
1/2 cup heavy cream
Salt
1 cherrystone clam
Fried crispy kale (chiffonade, fried in oil and seasoned with salt)
Fried crispy kale (chiffonade, fried in oil and seasoned with salt)
Chile oil, store bought or homemade
Micro greens
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