Chef Snacks

an elevated avocado

I am fortunate to work in an environment with a wide variety of ingredients at my disposal. From flavored oils and salts, to beautiful micro greens. Any stock I need is on hand or can be made easily. I’ve ten to twelve cheeses to choose from most days. Grains, beans, fresh herbs and a wide array of proteins. With the click of a button I will receive any type of high quality fruit or vegetable I desire usually within 24 hours.

I do a lot of meal and menu planing on a regular basis but rarely plan a meal for myself. Often times my meals are simple and quick, something I can put together on a short jaunt down the line picking out ingredients. Today I wanted a quick snack to power me through the afternoon as opposed to making friends with my couch.

I made a short trip over to my friends Nadia and Colters farm out by Haystack Mountain. They launched Farm 49 some years back and Colter has recently been delving into micro green production. He had a tray of micro lemon basil and purple kohlrabi that he’s grown for me over the last week, that I worked into a few menus.

I received a produce order back at the restaurant and while rotating the avocados

I came upon a perfectly tender one that seemed to sing to me. This became the perfect midday snack. I sliced it thin and arranged it nicely on a plate for myself. The following was the result of my jaunt down the line with this very fortunate avocado

Kauai bamboo green sea salt, chive and chili sambal oils, queso fresco or farmers cheese, roasted chioggia beets, toasted pepitas and micro kohlrab.

Sometimes the best things I make aren’t labored over the stove for hours or a culinary masterpiece, it’s just good food that satisfies senses and my soul.