In collaboration with Uncorked wine bar in Tahoe City, I was given the opportunity to have a lot f fun with a few dishes. The idea was to buy ingredients from the Thursday Farmers Market in Tahoe City, and then create 2 dishes to be paired with 2 glasses of wine. Wonderful summer produce and refreshing wine made this an irresistible opportunity. The first dish I pulled from a previous Iron Chef. A shrimp ceviche, fresh pacific Ono was used with shrimp to add some more texture. White peaches from the market were julianned, and serranos diced very small. Fresh squeezed lime juice, and a dash of agave nectar finished this refreshing dish. It was paired with an Albarino.
The second dish was a play on a couple different dishes. You can call it a deconstructed crostini, a play on chips and salsa, or something that was just plain different. Heirloom tomatoes were diced and mixed with agave nectar and julianned basil, and hit with Meyer Lemon Olive oil from We Olive in San Francisco. Then goat cheese was mixed with lemon zest and fresh parsley. Finishing the plate was a generous portion of kettle potato chips. Customers were having fun playing with the three items on the plate. Among initial reviews, I think the potato chip crostini/salsa plate is here to stay.