![]() ![]() ![]() Strawberry Gazpacho with Basil, Black Pepper, Olive Oil, and Guancialeġ tablespoon plus ½ cup extra-virgin olive oilġ ½ cups whole grain bread, crusts removed, cut into 1-inch cubesĦ cups strawberries, hulled and quarteredĢ ¼ cups English cucumber, peeled, seeded, and diced The rest of the recipes, intended to inspire food gathering and cooking experiences to pair with your road tripping, are here on Mercedes’ Facebook page. It’s also something that’s pretty much possible to make at home, especially during strawberry season. The first course, a strawberry gazpacho, was delicious, not sweet–you have to think twice to realize it’s made from strawberries. OK, I wasn’t the only one Humm was cooking for. featured here, before settling in for our night of fine food and champagne. This year we toured food makers on the East End, like Amagansett Sea Salt Co. (Lately, the car manufacturer has been making the rounds of food and drink festivals in the region, finding some kinship between its drivers and people who dig good food.) Last year my fellow editor Gabrielle Langholtz went on a tour of upstate farms–all in a Mercedes convertible– and wrote about it here in Edible Manhattan. At Chefs & Champagne–the James Beard Foundation’s annual summer tasting party– the award-winning chef served a nibble from his “On the Road Menu” created for Mercedes Benz, which is a sponsor of the event. But a few weekends ago I was able to sample some of Daniel Humm’s food in a simpler setting. Eleven Madison Park has been in the news lately regarding the–some would say–radical changes to the menu, the presentation, the atmosphere, the prices. ![]()
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