The new Napa restaurant and yoga studio called Ubuntu (that’s Zulu for “humanity toward others”) delivers the ultimate in farm-to-table cuisine. The restaurant’s menu—from chef Jeremy Fox and his wife, pastry chef Deanie—is harvested from the biodynamic-organic garden just down the road. Here, the green chef shares a great idea for a fresh-picked first course.
Pluot Carpaccio
Thinly slice pluots (a cross between a plum and an apricot) and arrange them on a plate.
Add blanched green beans, and drizzle with a basil pesto.
Garnish with fresh basil and shaved Parmesan.
Comments (3)
Sounds good, but why is it called carpaccio – a dish of thinly-sliced raw meat?
“Today the term carpaccio is used variably and often refers to any very thinly sliced presentation of foods, which can range as widely as mushrooms, apple, tomatoes, langoustine, bresaola and trout, and a great many more.”
This recipe was an amazing hit at my last gathering on our veranda. It is so beautifully presented and colorful, and tastes delicious (without the raw meat normally found in carpaccio!)