In California, we eat strawberries year round, and the fresh strawberries that I can get at the farmers market during the summer months are some of the best. But that...
Big, ripe, juicy strawberries signal that summer is here. And that was the featured ingredient in Maude's May menu. I had been looking forward to this menu for months as I love strawberries. I buy them fresh and put them in my smoothies, on my yogurt, in my salads or dip in brown sugar. And now I was going to see how Maude utilized the red berries.
We sat down and started with a glass of Champagne Tarlant Cuvee Louie. Fresh and bright with a touch of brioche notes, we said "cheers!" and were ready to start.
The first dish was a large plate of clam shells fanned on a plate like flower petals. On the top was a shell that had a few pieces of fruit and a green leaf. Simple in presentation, it was full of flavor. The fruit was mango and strawberry, compressed in their own juices with a little heat. And wrapped in the leaves was goeduck.
