Heirloom Tomato and Fennel Salad

1 large heirloom tomato, the funkier looking the better

1 head fennel, greens trimmed off

3 pinches tart goat cheese or blue cheese

salt and pepper

for Vinaigrette: 1/3 Cup Sherry Vinegar

1 Cup Extra Virgin Olive Oil

Zest from One Lemon

Juice from that same lemon

Salt and pepper

fresh thyme, chopped

Whisk together the vinegar, zest, juice and herbs. Slowly drizzle in the oil until all combined. The harder you whisk, the thicker the dressing will be. (You can also use a blender or food processor)

Core and chop the tomato into 1 inch-sized chunks. Similarly, core and thinly slice the fennel bulb. Toss the tomato and fennel with just enough dressing to hold it together on the plate. Dot with as much cheese as seems prudent, and garnish with coarse salt, extra virgin olive oil and a sprig of the fennel greens. Salut!

Pan Roasted Salmon over Corn and Huckleberry Succotash

3 ears of fresh corn

3 Tbsp Canola oil

Handful of huckleberries

1 clove of garlic, minced

½ cup white wine

Several knobs of butter

1 cup fresh chanterelle, crimini or white button mushrooms, sliced

Chopped fresh herbs, esp. Italian parsley, thyme and marjoram

Husk and de-string the corn.  Cut the kernels off the cob and keep cool.

Heat up a medium sized sauté pan on high heat until just smoking. Add canola oil, and when it ripples add the mushrooms….carefully. Sauté them until just starting to wilt or brown (depending on the mushroom variety.)  Deglaze with wine (carefully), add the corn, reduce the heat and let simmer together.  If it dries out, add some water, wine or stock to refresh.

Sear the salmon face down in a very hot pan, seasoning the backside with salt and pepper and don’t touch it…seriously…this is how you get a nice crust on the fish.

When fish arrives at desired “doneness,” remove from heat. Toss in the huckleberries to the corn and ‘shrooms. Add a knob of butter and toss together. (You know, that cool hand-flippy action you see chefs doing with sauté pans…or just use a spoon.)  Spoon the succotash in the direct center of the plate, top with the salmon and garnish with a pat of butter, some sea salt and a pinch of the herbs.

Garrett Brown

Verve Wine Bar and Café

206-760-0977

info@vervewinebar.com