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Duo of Spanish Cold Soups: Salmorejo & Ajo Blanco, Pickled Red Prawns, Grape Air

Ajo Blanco


4 oz day old crusty bread 2 apples, peeled and core removed 2 cloves garlic 16 oz. green grapes, halved + a couple more, sliced for garnish 1 c. toasted slivered almonds 2/3 c. half and half 1 c. extra virgin olive oil ¼ c. red wine vinegar


Place all ingredients in a food processor and puree on high until very smooth. Strain with a fine strainer to remove small bits. Refrigerate overnight. Garnish each bowl with sliced grapes, and some more olive oil.



4 oz crusty day old bread, cubed– plus 2 C. water with 1 T. salt 1 ¼ # tomato petals, seeds and insides removed. Weight is clean petals only ¼ c. diced onion ¼ c. sherry vinegar 1/3 c. extra virgin olive oil 2 cloves garlic 1-2 T. lemon juice Black pepper to taste Salt to taste


Place the cubed bread in a bowl with the 2 cups of salted water and let hydrate for 30 minutes. After 30 minutes, squeeze out the water 90% of the water from the bread and place in a food processor with all of the other ingredients. Puree until very smooth. Refrigerate overnight. Garnish with lemon balm and more extra virgin olive oil.

Pickled Red Prawns


1 red onion, julienned

5 garlic cloves

1 T. peppercorns

1 C. rice wine vinegar

1 C. orange juice

1 lemon, sliced

½ grapefruit, sliced

2 tsp. pepper flakes

1 T. sugar

2 T. cilantro leaves

1 # red prawns


In a large non reactive pan, combine the red onion, garlic, peppercorns, vinegar, orange juice, lemon, grapefruit, pepper flakes, and sugar. Bring to a rolling boil for 5 minutes. Place the shrimp in a bowl with the cilantro leaves, pour the hot liquid over the top and let sit for 2 hours. Refrigerate until use.

Grape Air


200 grams grape juice

2 grams xantham gum


Using an immersion blender, combine the grape juice and the xantham gum and blend until you have stabilized bubbles. 5-8 minutes. Use immediately, the bubbles will hold for 30-45 minutes.