Fall is all about the Farmer at Fig at Olive, and Sundays through Tuesdays they are offering a special Prix Fixe Menu for $55 dollars that is 3 courses of localvore lusciousness!
Here are some of my favorites dishes from a meal that is all about the passion of the ingredient and the farms that will take the time to look at every tomato!
Melon Cavaillon & Prosciutto
The melon used in the Salad is actually a melon from Cavaillon in France, but grown at Weiser Family Farm in Tehachapi California.
Fig and Olive owner Laurent Halasz chose this fruit because it was like a taste of his childhood–leaving Executive Chef Pascal Lorange responsible for making sure each dish maintained the integrity of the olive oil this restaurant is famous for.
I never thought a meatless Lasagna could ever surpass the taste of the meaty, but the blend of these fresh vegetables has managed to do it.
Striped Bass Papillotte
Eggplant from Weiser Farms, tomatoes from Country Fresh, and a fresh Striped Bass cooked inside a pouch and then unwrapped before your eyes.
Rosemary Roasted Lamb Chop
Tastes ever better than it looks! Featuring Fresh Roasted beets and corn from Weiser Family Farm.
Harry’s Berries Crostata
This begins with Berries from Harry’s Farm in Oxnard, a forty year old California institution. It’s served inside filo dough with vanilla mascarpone cheese and a Cointreau syrup that drips from your fork.
Fig Carpaccio with Mascarpone
My gold star dessert choice is the Calimyrna fig served with mint from Kenter Canyon Farms and a balsamic mascarpone cheese.
I hope you get a chance to enjoy the tastes of the farmers market, and I urge you to eat a little slower and honor all the work that goes into just one bite.
“The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.”
― Masanobu Fukuoka, The One-Straw Revolution