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By the time Omar gets in, Guillaume the fish guy—a built, black-bearded man who looks more like he belongs on the cover of GQ than in gaiters—has already let himself in to drop off today’s supply.
“It’s just neat to have a big pumpkin in your yard. People come and stop and look at it. The kids love it,” he said, pointing to an area out front of his home where he’s left a space for people to stop and look up into the yard and watch the pumpkin grow.
For those who have never tried this somewhat strange combination of watermelon, feta, mint, lime, olives and red onions before, I know you may be scared, but it all works together swimmingly.
Taking the purest ingredients helps VanHeulen turn them into the most painterly dishes that you’ve ever seen. His whole roasted trout, sourced from Harrietta Hills, is dramatically wrapped with serrano ham, greens, watermelon radish and salsa rosa; his 16-ounce Sobie bone-in pork chop, brined and spiced rubbed, is cooked to perfection then shingled out on the plate with herb butter and bitter green salad; and those seared diver scallops with fresh herb risotto, sherry-glazed seasonal mushrooms, serrano ham crisp and lemon beurre blanc is every bit as haute bourgeois as you would expect in a penthouse restaurant.
The interior has a modern sleek Hong Kong feel, but the vibe is just a bonus. If it was a run-down hole-in-the-wall joint next door to the Wal-Mart on Grant and Alvernon, I’d still be a regular.
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The best restaurant I visited in 2018 was Protégé in Palo Alto, California — New American upscale dining in a casual setting from French Laundry vets. My favorite dish there was the poached hen egg, braised bacon, smoked olive oil, porcini pastry “cage” topped with some freshly shaved black truffle.
While external products can help to treat conditions such as acne, the diet may play a direct role in nourishing the skin and keeping it healthful.
Unfortunately, right now, Schumitsch Seed lacks a lot of the expensive equipment to make this happen. However, Jay is excited and ambitious about the future. Through years and reinvestments, one day he believes they’ll reach this goal.
Crumble in half the stock cube and stir in the chestnuts. Season with salt and pepper. Bring the pan to the boil. If you’ve used a saucepan, transfer to an ovenproof casserole at this point. Cover whichever pan or dish you’re using and cook in the oven for 30 minutes.
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