Salad with avocado, radish, farro and green goddess dressing. Banquet-style dinner
Ragazza, San Francisco CA
I haven’t really gotten into the whole kale salad revolution, but this was delicious! I guess almost anything can taste amazing when tossed in green goddess dressing though, hehe. The addition of farro and avocado was a smart moved!
Aeonium haworthii ‘Kiwi’ succulent (Crassulaceae), West Field Road.
Lemon, cucumber, fresh olives, herbs, red wine vinegar, olive oil. $13
Workshop Kitchen + Bar, Palm Springs CA
I enjoyed the firm texture of this salad at first. It was refreshing and different since I rarely eat farro, but it quickly got boring and my jaw began to tire from chewing the farro. I did like the flavors in the salad however. The bright citrus and herbs helped to balance the dull farro.
Morgan McMichaels as Pink at Toucans.
Rabbit two ways – braised leg and a roasted saddle wrapped in pancetta. Served with Jimmy Nardello peppers, Romano beans, and farro. $30
Bar Agricole, San Francisco
This dish was just OK for me. I thoroughly enjoyed the pancetta wrapped saddle – it was cooked perfectly and tasted amazing! However, the braised leg in combination with the sauce was SO salty! And that says a lot coming from me, a salt monger. I did love the Jimmy Nardellos – they looked great and tasted even better. I’ve recently noticed more restaurants using these lately, as well as shishito and padron peppers. I won’t complain because I love them all. The remainder of the plate was forgettable…