Chez Dad

Notes from the kitchen

food

sf supper club: 06.30.12

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Only took a year and a half, but Contra’s first SF supper club finally went down a few weeks ago. Menu and pics below:

Cucumber, avocado, radish, borage

Squid, purple potatoes, preserved lemon, piment d’espelette

Grilled salmon collars, salsa verde, za’atar flatbread

Buttermilk panna cotta, boysenberries, granola

Prep
Such a hipster
First course
Squid in a hot pan
Collars with the king of beers before the grill
Main event

Pineapple Vinegar

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1 quart of water, 1/4 cup of sugar, some star anise, the chopped peel of 1 pineapple, and 1 month of lazing around in my cabinet.

This is my first time making pineapple vinegar – or any vinegar for that matter – and I’m not using a mother so fingers crossed this first experiment works out. I’ve heard it’s really acidic so I’m hoping it will go well with some fat-boy carnitas this summer for a new play on al pastor. Adapted from Sandor Ellix Katz’s Wild Fermentation.