so the most celebrated/exciting restaurant in my area is Blue Hill at Stone Barns. Farm to Table before it became a buzzphrase, meals was theatrical and quirky, but also delicious (and really expensive). When the pandemic shut everything down, Dan Barber and crew were worried about suppliers. So they started offering a variety of boxes each week for home cooks. A produce box, a pork box, dairy box, lamb box, etc. My Zoom group surprised me with a gift of a seafood box (I did a lot of the distributing of wines each week). A lovely drive to Stone Barns, and then we opened the bounty.
https://share.icloud.com/photos/0LVOhp7 ... JUX6DdJ1UQWhole sea bream, with green salt crust mixture (rosemary, tarragon, parsley thyme, egg white). We've done salt crust before, but this was a revelation- forget cookies, put this in oven for a real estate open house
https://share.icloud.com/photos/0efmwiW ... uyA65BBy_Qhttps://share.icloud.com/photos/0Z2bvFJ ... xcSGSIzrCwLobster (cooked and split)
Widows Hole (Long Island) oysters
Mignonette (fermented celery, fresh celery, celery seed, green strawberry, pickled ramps)- wow, maybe my favorite thing in box
Coleslaw
Crab cakes (we froze these
Fluke ceviche (shishito, lemon basil, melon, with last years pepper pickling juice as acid!). Great
Phytoplankton bread (green and tastes of the sea!)
Seaweed salad (Maine kelp and dulce with sesame, cucumber, hyssop
Risotto (vermont brown rice) with lobster/kombu broth- taking this to Maine with us.
Really fun. Not cheap, but I might do the lamb box later this month. Nice to keep supply chain going