Tag Archives: eggplant

May 17, 2012


Grilled Lemongrass shrimp, garlic/lime dressing salad, grilled eggplant. @mooncakefoods Hells Kitchen


May 6, 2012

Sake Bar Hagi. West 49th Street, NY. H/T @ Silvertonenyc









Kimchi fried rice, yellowtail collar, fried soft shell crab w ponzu, wasabi pork dumpling, miso eggplant, sake, Sapporo. w @mediumish

September 6, 2010 Dinner

Hamburger, eggplant parmigiana, sweet potato biscuit, salad, chicken, assorted yummy sides from Weaver Street Market.  Chef

September 2, 2010 Dinner

Slow-roasted Pulled Pork BBQ Cane Creek Farm pork in fiery-tangy Eastern Carolina vinegar sauce. Whole wheat dinner roll baked by Bread Uprising. Plantain fritters, creamy coleslaw and homemade dill pickles.

Baingan Thali Basmati or brown rice, dal, vegetable curry, vegetable bhaji, chutney, raita, chapati and pappadum.

Lavender Lemonade Fresh squeezed lemonade infused with house-brewed lavender essence. Vimala’s Curry Blossom Cafe, Chapel Hill

August 14, 2010 Dinner

Farm to Fork dinner at the Carolina Inn, featuring local produce from Eastern Carolina Organics

Cane Creek Farm prosciutto wrapped watermelon; Mini BLTs with heirloom tomatoes & homemade bacon; Picked NC shrimp with green tomato cocktail sauce; Fried okra with Pimento cheese.
Jeremy Blankenship, Chef de Cuisine

First Course
Roasted red pepper Gazpacho with black garlic slivers and a sorbet trio of watermelon, green tomato & basil.
Jeff Gompers, Executive Sous Chef

Second Course
Warm goat cheese & new potato tartlet with heirloom tomato, fennel confit, crispy squash blossom with sweet basil dressing.
Chef Todd Dumke, E.C.O

Grilled Cane Creek Farms beef strip loin; eggplant caponata; fingerling potatoes; green beans; chard, orange pepper broth & red beet syrup. (secret ingredient: bacon fat)
Jimmy Reale, Executive Chef

Vanilla Panna Cotta with summer berry compote and blueberries.
Suzanne Menius, Pastry Chef

August 13, 2010 Dinner

Leftover salmon, eggplant and sweet potatoes.

August 12, 2010 Dinner

Baked salmon and eggplant with roasted sweet potatoes and pesto mayo.  Chef Toni