California wine nation vacation spot SingleThread, a three-star Michelin restaurant, is understood for making intricate dishes utilizing contemporary produce from their very own farm. Utilizing freshly-picked produce, chef Kyle Connaughton and his staff curates a tasting menu that features mushi nabe black cod, anago shime, Duclair duck, and extra.
“We’re actually a restaurant pushed primarily by what’s coming from the farm and what the greens are,” Connaughton explains.
On the day Eater visited, the kitchen was engaged on turning an abundance of squash right into a sashimi dish.
“We have now completely different zucchini, completely different squash, and mainly we’re highlighting all of the completely different components of the plant,” Connaughton says.
First they ribbon the squash to get put onto the sashimi dish. The objective is to create the form of a chrysanthemum flower with squash and sashimi.
From there, the squash ribbons are compressed right into a kombu dashi — a Japanese soup inventory — with contemporary herbs.
Subsequent they put together the fish. In the present day, they’re utilizing what’s identified in Japan as a madai, or sea bream. They scale the fish then break it off the bone to salt treatment it.
“That is all very traditional Japanese fish butchery,” says Connaughton. “That is actually about precision as a result of all the way in which all the way down to the ultimate slicing and getting every one of many slices to be precisely the identical is de facto essential for not how the dish seems to be, however the way it eats.”
The fish is then thinly sliced, and the squash and sashimi are organized like a flower on the serving dish.
Cooks make the stomach, tail, and collar of the fish right into a mousse that will get stuffed into the squash blossoms, that are then tempura fried.
The tempura fried squash blossom will get placed on a distinct dish, which is then stacked on high of the plate of squash sashimi utilizing a Japanese approach known as jubako.
“Our farmers are working for months, generally like a yr on a product, and we serve it that evening,” says Connaughton. “It’s type of our accountability as cooks to showcase the arduous work of the farmers.”