Radishes with Chevre, Nori and Smoked Salt:
Serves 4
For the radishes:
40 assorted radishes (French breakfast, Easter egg, etc.)
½ cup soft goat cheese, tempered
1T extra virgin olive oil
2 sheets nori, chopped fine
2 T mustard vinaigrette (see recipe)
1 & ¼ teaspoons smoked salt
For the mustard vinaigrette:
1T dijon mustard
¼ cup red banyuls vinegar (or other red wine vinegar)
½ cup grape seed oil
Method:
1. Gently clean radishes, keeping any beautiful greens attached
2. Leave some whole, slice some thinly and hold in cold water so that they curl
3. Chop nori semi-fine, it's ok if there are some larger pieces
4. Fold nori and one tablespoon olive oil into the tempered goat cheese
5. Combine mustard and vinegar, then add olive oil
To Assemble:
1. Pool one half tablespoon mustard vinaigrette on bottom of plate
2. Place a one ounce dollop of goat cheese in the center of plate
3. Arrange radishes, some sliced...some whole, around the goat cheese
4. Sprinkle with the smoked salt
About Jeremy Fox:
He is the Executive Chef of Ubuntu and was recently named one of Food & Wine's "Best Chefs" and also as a "Best Chef" from San Francisco magazine in the most recent issue (alongside Deanie.) Jeremy has had quite an impressive culinary year. Along with his many accolades, he also hosted the first ever vegetarian "James Beard" dinner in NYC this past July (if you do not know, it is basically the Oscars of food!)
Ubuntus Restaurant
1140 Main St Napa
CA 94559
(707) 251-5656
www.ubuntunapa.com
Ubuntus was recently named by the NY Times as the "# 2 Most Intriguing Restaurant in the U.S." and also, both executive chef, and pastry chef were named by the SF Chron as two of 2008's "Rising Star Chefs." Ubuntu is unique in that they are a vegetarian restaurant that gathers more than half of their produce from their very own biodynamic garden (located 15 minutes from the property) and incorporate these elements seasonally into all of their dishes.
