After our fabulous lunch/cooking class with Chef Giovanni where we made and dined on Biston Tartare and home made Linguini with a simple Vegetable sauce we were looking forward to dinner and it was indeed delicious.
Maybe we are 60 minutes from the nearest town and far from the ocean, but the KAMPCHI CRUDO was divine with Lemon Oil & Black Garlic Sauce. Chives, Capers, Orange Zest, Lemon Cucumber and Sea Beans most from the garden here. I asked Chef Giovanni who he prepped the fish and learned that a 30-40 min bath in salt and sugar, then a rinse really enhances the fish! Gotta try this. Warm focaccia arrived with butter and sea salt (I prefer olive oil) and it was nice, but not as delicious as the chili corn bread from the night before.
Summer Peach Salad was a work of art with Vermejo Garden Blend lettuces, Palisade peaches, Fonda Farms Goat Cheese (from Trinidad, CO-about 75 mins away), green-house tomatoes, pepitas, pickled red onion and aged balsamic.
The GRILLED OCTOPUS got raves with Shishito, Yuzu Aioli, Chili Garlic Vinaigrette and Bonito Flakes, while the ROASTED DUCK BREAST was divine with carrot puree, broccolini, roasted potatoes and a Cherry Demi-Glace.
I had another glass of Domaine de la Haute Olive "La Chene Vert" a 2021 Cabernet Franc from Chinon in the Loire that Wes, the bartender/sommelier recommended the night before and Will had the Albarino.
We headed off on our 2-1/2 our evening safari drive and returned to a yummy Tres Leches for dessert. Super food here at the ranch!
