72 PUNCHMAGAZINE.COM {food coloring} fowl play cafevivantca.com a backseat … let's let the wine sing!” A memorable meal from appetizer to aperitif requires more than an accomplished executive chef. Joining Jared is Almira Lukmonova, a pastry chef with a career studded in Michelin stars and desserts as delicious as they are artful. He’s also supported by his chef de cuisine and partner Emily Phillips. “She's a very grounding, balancing and calming person in the kitchen,” Jared says of Emily. “We both respect the hell out of each other.” And let’s not forget to raise a glass to farmer Rob James back at Corvus Farms, supplier of that hearty heritage chicken. There’s something really satisfying about pasture-raised poultry, Jared notes. “Those birds get acres to run around!” Call it inspiration for Jared spreading his own culinary wings. tion, but having grown up on Cape Cod, Jared also knows his way around shellfish. (He was ordering lobster at restaurants at the age of five). His bouillabaisse, a magical medley of spot prawns, plump mussels and halibut (in season), swims in a spicy garlic rouille sauce. “We poach everything separately to order,” Jared says. “Everything's cooked to its textural perfection, and then assembled.” And you’re going to want to order a glass of wine. Partnering with Somm Cellars, the restaurant is paneled in wine racks (nearly 3,000 bottles worth). Their vast collection ranges from vino harvested from vines in the Santa Cruz Mountains to storied vintages dating back to the 1930s. “These guys have really good wine. I like really good wine,” Jared states simply. A longtime wine collector, he used to manage cellars and possesses an overflowing knowledge of old Bordeaux and California Burgundy. “If someone's opening a bottle of ‘55 Inglenook, we can take make it GRILLED LAMB LOIN This succulent dish is sure to be a crowd-pleaser. Serves 4. INGREDIENTS 4 six-ounce boneless lamb loin, sinew removed 3 garlic cloves, crushed 2 large sprigs rosemary 1½ pounds Thumbelina carrots, whole, peeled 4 tbs ras el hanout spice 8 oz cipollini onions 1 cup roasted pistachios 1 cup mint leaves, picked 1 cup labneh or thick Greek yogurt 1 tbs cumin ½ cup extra virgin olive oil 1 lemon, juiced Finely mince garlic and rosemary needles. Season lamb with salt and pepper, then rub with olive oil. Coat loins in garlic and rosemary, then marinate overnight in the refrigerator. Preheat the oven to 375 degrees. Toss carrots and peeled cipollini onions in enough olive oil to coat and add ras el hanout spice, salt and pepper to taste. Roast in the oven for 45 minutes or until tender. Toast pistachios in olive oil to coat, season with salt and pepper, then toast. When cool, chop nuts in the food processor until fairly fine. Season labneh with salt and cumin. Sear or grill lamb loins until desired doneness. Make a large circle of labneh and pile on carrots, cipollini, then top with pistachios. Add sliced lamb over carrots and sprinkle with mint, then drizzle with extra virgin olive oil and lemon juice.
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