This coming Friday marks the second week of our American Noodles project. We are cooking both noodles and "not noodles" at our Curiosity Doughnuts stand in Stockton Market. The first week was a tremendous learning experience: from finding out what is possible in a small space, to the importance of language in explaining ideas. We're coming back this week a little smarter, a little more streamlined, and hopefully even more delicious.
The menu for this coming Friday is below. It is probably going to change a bit as we shop later this week and discover a few curve balls. We make or modify--the rice cakes are bought and then smoked by us--all of the pastas ourselves. The tomatoes are from Blue Moon Acres. It is thrilling to finally be sharing our love of noodles to a wider audience.
watermelon two ways, lovage, balsamic vinegar
A Variety of Heirloom Tomatoes
nori-basil vinaigrette, sliced jalapeno
sun gold tomatoes, preserved lemon, pepperoni
Smoked Rice Cakes
slow roasted meat and tomato ragout, basil
parmigiano-reggiano broth, soft boiled egg, king trumpet mushrooms
August 1, 2009