Here are some shots from last night. As I haven't learned how to do actual captions, I'll provide color commentary here. The duo of crispy fried things are goat cheese croquettes sitting on our Spanishy Tomato Stew (recipe somewhere below). The cheese is Rawson Brook Chevre from western MA, and I have not found its equal. I've been using it since 1995, and I'm proud to say that we're their biggest customer.
The single crispy fried thing is a crabcake. Accompanying it is a grilled, peeled Anaheim chile stuffed with a crabmeat mixture (recipe is under June). The sauce is a June entry as well (Another Tomato Sauce...). The secret to our crabcakes is their lack of stuff. Here's a quick recipe: take Maine crabmeat and gently toss with melted butter and a touch of Old Bay seasoning. Then you'll have to bread it, but this way the filler is on the outside. You don't have to eat the breading if you don't want - it comes off.
Next comes sashimi/tartare. I am generally loathe to serve raw fish (or cooked tuna) in an Asian style preparation, so this is sliced hiramasa (from CleanFish) dressed with olive oil and caraway brown butter powder (May recipe) and bigeye tuna in a gribiche-like sauce (also May), served with a spicy beet-mustard concoction (you guessed it, May) and tzatziki mousse (gotcha, March). The long things are caraway grissini.
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