WEEKEND BREAKFAST --- coffee | egg and milk | apple | scallion pancake
AFTERNOON-TEATIME --- green tea | sweet lotus seeds
DINNER --- chapatti bread with California goat cheese | olive-oil-braised and broiled fennel bulb | quinoa with confit beech mushroom and cauliflower ( braised in olive oil) | baby octopus braised in rice wine and sweet soy with fresh ginger and green onion | sparkling wine with pomegranate juice
fennel bulb
quinoa and confit mushroom ,cauliflower - thin sliced fennel bulb is braised over low heat in olive oil, then broiled over high heat. an experiment to get a texture toothsome and smooth with a crispy edge.