4/11/2023 0 Comments Finch for inbox pro![]() Prior to embarking on the chef’s life, he was a professional rock ’n’ roller, most recently playing bass in Deadsy. ![]() Riker’s own roots might be most surprising of all. “That’s what I’m searching for: unique things that are interesting and keep people coming back to see what’s next.” Punk-Rock Roots “I like to throw those little surprises in there, those things I haven’t seen before but taste delicious,” explained Chef Craig Riker, who reopened this restaurant on the bottom floor of the Kimpton Canary Hotel in May. “Tangerine gem marigold” was the answer, grown by a microgreen specialist called Plate Linguistics in Piru, where they also sell dainty shoots of garbanzo, amaranth, “popcorn,” and various radish and mustard varieties. ![]() “What is that?” I asked my wife, and then the waiter, who relayed the query to the chef. But after half a lifetime eating all sorts of foods in all sorts of places, finding a truly unique taste or smell is rather rare, especially when so much of my exploration in recent years has been confined to the Central Coast. Sprinkled atop our lemony, Calabrian-chili-flecked broccolini side dish was an unfamiliar herb - tiny spindles of green lace with a flavor somewhere between tarragon, cilantro, and citrus.Īs someone whose job is to relay what food and wine tastes like in accurate while approachable ways, I’m constantly on the hunt for new flavors and aromas. | Credit: Steve Legatoīut the head-turner came during entree time, and it wasn’t my pork chop topped with pecan and fried apples, nor my wife’s slab of king salmon.
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