Host Farmer: Bradley Buckley, The Abalone FarmGuest Chef: Deborah Scarborough, Black Cat Bistro, Cambria
We went to the Abalone Farm on Wednesday night in Cayucos, CA. Brad Buckley was a great host farmer and
taught us a lot about Abalone, (which are medium-sized to very large edible sea snails.) The Farm was right on the water. You can see mountains in the distance. It was breath taking! Chef Deborah Scarborough fixed a wonderful meal with lots of Abalone. This was my first time trying Abalone. I really enjoyed it. It is expensive though. Brad said it is around $70 a lb. Deborah did a fabulous job with the meal. All of the guest were really happy with the food. Cheer to Deborah!
I really enjoyed Deborah's menu and hope I can go to her restaurant one day. I have a new love for Burrate (A fresh Mozzerella). I was really excited when I saw Squash Blossom's on her menu. They were good!
Menu:
Grilled Organic Squash Blossom Pizza with Burrata and Abalone Salt- Seasoned with Basil Oil, Chili, and Balsamic. (I will be trying to make this one again!!)
Organic Garden Greens with Buttermilk Tarragon Cream, Crispy Pancetta, sauteed Abalone and local Avocado.
Grilled Artichoke Bruschetta with Abalone Cream. Organic Garden Micro Greens, Chipotle Oil, Smoked Abalone and Pancetta.
Braised Pork Belly with Jasmine Rice, Mixed Stone Fruit Gastrique (A reduction using fruit and vinegar/wine). With Garden Pea Tendrils and Snow Peaches. (With Slices of Abalone on top).
Pluot Upside Down Cake with lemon Chantilly Cream.
taught us a lot about Abalone, (which are medium-sized to very large edible sea snails.) The Farm was right on the water. You can see mountains in the distance. It was breath taking! Chef Deborah Scarborough fixed a wonderful meal with lots of Abalone. This was my first time trying Abalone. I really enjoyed it. It is expensive though. Brad said it is around $70 a lb. Deborah did a fabulous job with the meal. All of the guest were really happy with the food. Cheer to Deborah!I really enjoyed Deborah's menu and hope I can go to her restaurant one day. I have a new love for Burrate (A fresh Mozzerella). I was really excited when I saw Squash Blossom's on her menu. They were good!
Menu:
Grilled Organic Squash Blossom Pizza with Burrata and Abalone Salt- Seasoned with Basil Oil, Chili, and Balsamic. (I will be trying to make this one again!!)
Organic Garden Greens with Buttermilk Tarragon Cream, Crispy Pancetta, sauteed Abalone and local Avocado.
Grilled Artichoke Bruschetta with Abalone Cream. Organic Garden Micro Greens, Chipotle Oil, Smoked Abalone and Pancetta.
Braised Pork Belly with Jasmine Rice, Mixed Stone Fruit Gastrique (A reduction using fruit and vinegar/wine). With Garden Pea Tendrils and Snow Peaches. (With Slices of Abalone on top).
Pluot Upside Down Cake with lemon Chantilly Cream.
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