Vicki Freeman and Marc Meyer, the husband/wife duo who own and operate four great New York restaurants, Cookshop, Vic’s, Shuka and Rosie’s, have had a delightful (but, as always, too brief) visit with HG/BSK before taking off for Los Angeles. Vicki (HG’s daughter) told her Dad that a fifth restaurant is underway. Miracle to be a successful restaurateur in murderously competitive New York. Vicki supervises “front of the house” operations in the restaurants while Marc is the supervising chef. For the last meal of their New Mexican visit, Marc took over the HG/BSK kitchen and prepared an extraordinary, creative, delicious meal. It was a meal that totally satisfied while leaving HG/BSK light in feeling rather than stuffed. The materials were supplied by Whole Foods and were choice. Marc roasted a fresh Bronzino and flavored the fish with lemon, olive oil, garlic and a bit of Mexican oregano. This was accompanied by a stir fry of tiny potatoes and broccoli (both steamed briefly before hitting the saucepan). The sauce for the fish (and slathered on slices of baguette) was Marc’s riff on a Provencal Anchoiade. The Provencal sauce (or spread) is a version of tapenade, a mix of anchovies, garlic, butter, and olive oil. Marc eliminated the butter but added chopped dried fruit, slivers of black olives and toasted pignolia nuts. What emerged was layer upon layer of flavors: sweet, salty, spicy, etc. No dessert. Just a refreshing Greek salad. This was cooking and meal planning of the highest standard. Marc made poetry of simple fish and vegetables.
Leave a Reply