Right now at Highlands, we bring together a Niman Ranch braised pork shank (the meat carefully picked from the bone) with melt-in-your-mouth braised veal cheeks, topped with crisply sautéed veal sweetbreads. These are set on a few local turnips, carrots, and Swiss chard. The broth from long and slow simmered pork shanks is heavenly, and the dish is really one only a restaurant would put together. But at home you might try just one of those elements and find satisfaction.
At Bottega a duck breast salad with roasted apples, faro, and a fig vinaigrette is just the thing on a cold winter night. The beef short ribs simmered in red wine with cipollini onions and polenta is always a dish to be savored.
Mardis Gras is just around the corner and the crawfish tails are coming in. We love them in oh-so-many ways, but the homemade ravioli with wilted greens, pancetta, and plump crawfish tails is one that always brings a big smile.
Roulez les bons temps -- let the good times roll! And be sure and listen to some Zydeco music this week.

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