Today, we received some beautiful Lantern Scallops from Samanco Bay, Peru through our friends at CleanFish. Maybe it was this weekend’s incredible sunshine, but I was feeling nostalgic for summer – and inspired. The result:
Lantern Bay Scallops
shiro shoyu, white grape, french radish, dill, truffle oil, sal de guérande
Dan reports from rio:
Monday night robata. 41 items on pick up at once.
Slow pokes need not apply….
On Friday, Koji represented our team at Chef Morimoto’s ‘Sushi and Karaoke Soiree’ as part of New York’s Wine and Food Festival. He served Scallop Crudo with crisp green apples, white truffle oil and black truffle shavings – and – Tuna Seviche with serrano and coconut. We were all pretty bummed that he refused the mic when the karaoke kicked off. His Jay Z remake would have been sweet.
Here’s a shot of Morimoto and a Tunasaurus….
And the live eels that were next to our table…
When the water warmed up one of those guys got fiesty and leaped out of the bowl and onto the floor. Nothing like a little lively commotion.
When Timon and I visited Mistura 2010 in Peru last month we were really interested in arapaima (paiche). It’s one of the oldest and largest freshwater fishes in the world (they average around 7 feet). Unfortunately, their popularity for local consumption has wiped out a lot of the population and they are now listed on CITES as a threatened species. But the good news is that there’s been a lot of recent effort invested into understanding this species – and growing their populations through farming. This will not only help to replenish the Amazon – but it will give us all the chance to experience the taste and delicacy of paiche.
One of our vendors, CleanFish will be sending samples soon. Stay tuned…
Photo: A Peruvian fisherman carries a massive South American paiche to a market in Iquitos, Peru. Taken by Alex Webb/Magnum Photos (1993). We found it at http://news.bbc.co.uk.
Next time we’ll take a picture of Mere carrying one.
Today we joined our photographer friend Alan Batt, aka ‘Battman’ to celebrate the launch of his two beautiful, new books ‘Pasta’ and ‘Pudding.’ Dan and I each contributed a pasta recipe. Proceeds from the books sold during The Great Gathering of Chefs benefited Action Against Hunger, a nonprofit organization dedicated to the search to end world hunger.