Between staff meals and always seeking out the latest spots here in San Francisco , I admit that not much home cooking happened pre–COVID-19. But now, my kitchen has become my escape, my oasis, my space to reflect about my relationship with food—without the structure of a restaurant kitchen.
Until March 16, I worked at Zuni Café full-time. Zuni is a neighborhood restaurant that’s evolved over 42 years to symbolize California cuisine with its simple, seasonal approach. June 1 would have been my 5th anniversary. As a sous chef, my day could involve anything from managing 15 line cooks and shopping the farmers markets to expo-ing service and writing one of the daily changing menus.
I miss the Caesar salad with its one inch–cubed croutons, especially when they get that soft-meets-crunchy sweet spot texture. I miss the meringue with grapefruit and chartreuse cream. I miss the ricotta salata pizza with house-cured anchovies and arugula. I miss our citrus salads. And I miss the eggs fried in bread crumbs. It’s a Zuni staple ingrained into my cooking fabric from years of brunch service. Judy Rodgers created it during her time there, and must’ve known that one day we’d need it, desperately.
xtianreynoso Very nice. Worth a try
This looks amazing 😉 thanks
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