Fiddle Faddle with Ebb and Flow

From Tasting Table in regards to Vincent Schofield’s sand dabs dish at Ebb and Flow in San Francisco.

“He swapped mashers for sunchoke purée, doused the fish in lemon beurre blanc with fried capers, and finished the plate with a perky salad of black chanterelles, parsley and squash blossoms.”

My two cents – manchego cheese in the puree, and kumquat rind in the salad. A substitute for the chanterelles if needed, black figs.

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