There's a great article in today's Boston Globe about the grand striped bass and the lowly bluefish.
The striped bass had just woken up from a long, cold winter and Buddy was in a good mood. He told me he'd taken 35 stripers earlier in the week.
"What about bluefish?" I asked. "Are the bluefish in yet?"
Vanderhoop's face darkened. "Yes," he said. "Unfortunately."
After many summers of enduring the lowly bluefish for dinner (topped with butter, breadcrumbs, and lemon and baked in the oven by my grandmother), I've grown to love it in adulthood. When it's freshly-caught, it can't be beat. So moist and flavorful because it is rich in oil, it's assertive on the plate and doesn't take to fancifying with all sorts of sauces and whoop-dee-doo. Grilled, baked, or smoked, bluefish may be my favorite fish. I'm glad to see it getting some attention, but I, like the author, don't want to see it get too popular. Let them eat striper, I say.
This summer, the Lower Eastside Girls Club will be hosting a farmer's market every Saturday (beginning June 28th) from 10 AM - 6 PM at Ave. D, between 7th and 8th Streets. There will also be a festival stage featuring, "workshops in arts and crafts, dance, yoga, spoken word, puppet making, cooking demonstrations, story telling and much more TBA." They're looking for volunteers to help out, if you're interested, contact information is here. The Lower Eastside Girls Club is a great organization and I highly encourage you to support it any way you can, through volunteering, donations, or simply shopping for veggies at the market this summer.
The French Laundry finally has a website at www.frenchlaundry.com and it's got information not only about the namesake but also Buchon (also in Yountville) and the upcoming new restaurant in New York. I'm a little worried about the New York venture, does this mean Keller is moving? Or is he going to just be the executive chef, "overseeing" the whole thing from CA, and transform into a Wolfgang Puck or Todd English with outposts everywhere? Gosh I hope there's never a French Laundry Las Vegas! Of course, if Keller actually heads up the NY kitchen, you know I'll start saving again. How could I possibly resist?
It's hard to believe that it's already been a year since my magical dinner at the French Laundry. Actually, since I've been a lazy poster, it's a year and a couple days, but that's beside the point. The point is it's already been a whole year since that superlative culinary experience and I can still imagine what the food tasted like on my tongue. Will there ever be another meal that's as good? Dear readers, stay tuned to find out. I've got some big plans for my tummy when I'm in Paris later this month.
