Notes from the Chef
On Pomegranates …
We’re following the weekend’s beautiful weather wit
h an equally as bright menu for today! The never-ever seared pork-loin is served with a rich pomegranate gastrique. Pomegranate’s are native to Iran and India and have been part of Mediterranean cuisine since ancient times. They were brought to California in the mid 1700s by the Spanish and now flourish in the region. I love using pomegranates because they add a sweet richness and meaty depth of flavor to many dishes without the use of animal products, plus they are a great source of antioxidants. Enjoy!
– Nate Keller, Executive Chef
@gastronaut