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  • June 30, 2011

Open-face omelet: Baby zucchini and their flowers, slivered garlic, and serrano chile sautéed in very good olive oil and seasoned with s & p


  • June 29, 2011

Ploughman’s lunch Canal House style: homemade bread slathered with Irish butter and goat’s milk brie

  • June 28, 2011

First little zucchino lungo fiorentino from the garden, sautéed in olive oil with scallions, salt and pepper, and lemon; and when still warm, tossed with little cubes of mozzarella

  • June 27, 2011

Rice Salad: arborio, peas (cooked and raw), favas, string beans, scallions, chives, ham, and lots of parmigiano-reggiano, dressed with really good extra-virgin olive oil and s & p

  • June 24, 2011

Just-picked string beans with very good extra-virgin olive oil vinaigrette, thick slices of French feta, and lots of chopped fresh mint, parsley, and chives

  • June 21, 2011

Pan-fried panko pork cutlet served with garden greens tossed in our Canal House vinaigrette

  • June 21, 2011

Whole branzino stuffed with Meyer lemon slices and roasted on a bed of potatoes, shallots, garlic, and scallions then doused with really good extra-virgin olive oil

  • June 21, 2011

In celebration of the summer solstice: A summer salad of grilled Copper River wild salmon, sliced potatoes buttered with lemon-anchovy mayonnaise, and early ripe tomatoes with fresh herbs and really good extra-virgin olive oil

  • June 20, 2011

Late spring salad from the garden—lettuce, zucchini, green beans, arugula, chives, and red wine-cured bacon from PorcSalt—dressed with vinaigrette

  • June 17, 2011

Back to crackers—with a smear of chevre, Scottish smoked salmon, cracked black pepper, and chives from the window box

  • June 16, 2011

Lunch at Dave Pasternack’s Esca in NYC—linguine with briny mahogany clams, hot red pepper, and pancetta—goes onto our list of all time favorites.

  • June 15, 2011

NYC Chinatown lunch; dare we go for roast duck?

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