I don’t get to eat out with Ben nearly as much as I would like, mostly because he lives on one end of the country and I’m on the other. The few meals we’ve been able to share have been memorable for their own reasons — like orange-chocolate lattes and pretty much everything at Eleven Madison Park — but we mostly listen with extreme levels of envy to the other describing a food-related experience. Like, for example, the day Ben had recently. He writes:
On Saturday, Jill informed me that she really wanted to go to a farmers market because she was craving fresh fruit that didn’t taste like plastic, chemicals and/or nothing. So Sunday morning Jill and Dave and Tim and I roamed the Hollywood Farmers Market for tasty fruit and fixings for dinner. We had no concept for dinner, so we let the market dictate what we were buying. Because we got there a bit late the protein selection was not the hottest, so after lunch we went to McCall’s Meat & Fish. (This was my second experience* with McCall’s and, despite my aversion to religion, I might form a cult for that place.) After a back and forth with Chef McCall, we opted for a 2.5 pound Kurobuta Pork Rack. This turned out to be a very good choice.
We avoided recipes with this meal**. There was something really nice about just taking the fruit and veg and herbs we’d purchased and kind of winging it, making it up as we went along. And I wasn’t disappointed: it was simple, unbelievably fresh and delicious.
Morning Snack at the Hollywood Farmers Market: random sampling of blood oranges, blackberries, strawberries, English peas, almond butter, cashew butter.
Lunch at Kitchen 24: veggie burger, side of potato salad, Diet Coke.
Yes, I should have eaten at the Market. But K24 is around the corner and their homemade veggie burger was calling to me.
Afternoon snack while prepping dinner: blueberries, strawberries, blackberries, almonds, pieces of olive/fig bread. 2 glasses of Ménage à Trois California White.
Dinner: Herb-crusted pork rack, dill & garlic fingerling potatoes with English peas, baby greens + balsamic strawberry with walnuts & chèvre, olive/fig toast, 2 glasses of Coppola Rosso.
Dessert: Strawberry + blueberry + blackberry in lemon juice with mint sugar.
* Two weeks ago we made a rack of lamb that was kind of a revelation; it was the first times where we prepared something that I considered truly restaurant-worthy. I have no doubt that it was largely due to the beautiful cut of meat, but Jill & I cooked that bastard perfectly. It was the best lamb I’ve ever had.
** That said, Chef McCall very helpfully gave precise directions on the butcher paper on how not to eff up the cooking of the pork.