The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1306768
A warm basket of house-made focaccia made its way to the table. e traditional Italian bread achieved a pillow-like so texture. A small pool of extra virgin olive oil immediately perfumed a fruity aroma. And together, the subtle sweetness from the focaccia and the authentic oil created a harmonious combination. e simplicity of the breadbasket was elevated to a Mediterranean picnic off the coast of Capri. e first course introduced memorable flavors from land and sea. e wild arugula & peach salad demonstrated impressive finesse, highlighting the colorful flavors and intricately cut shapes of the freshly sourced produce. e tart thinly sliced peaches brightened the peppery wild arugula tossed in a quick coat of balsamic and olive oil. Goat cheese crumbles brought a light creaminess and balance and the added richness from the cubes of avocado seemed to dissolve into the dressing itself. e tiny slivers of almond introduced a crunchy texture and a nutty factor reminiscent of the fall. e next first-course plate was a Mahi-Mahi Ceviche. Chef Ben, known for his expertise with seafood, presented the dish as a defined tower crowned with fresh cilantro. e zippiness from the citrus sauce brightened the natural undertones of the delicate fish while upliing the status of the sliced tomatoes, onions, and green olives. e fresh cilantro provided a dreamy, aromatic balance to the sharp acidity. Like neighboring puzzle pieces, the citrus, mild mahi-mahi, and produce combined to paint a colorful sunset of coastal flavors. V U E N J . C O M 75