August means fresh, sweet corn. White or yellow, I don’t care, as long as fresh and sweet are the optimal words. Grilled, boiled or raw I’ll take it any way I can get it. The crunch and texture are music to my mouth, harmony abounds. Let’s eat!

This recipe is simple, colorful and delicious! It combines corn (fresh and uncooked!), crispy, crunchy jicama – like a radish or turnip without the bite, sometime referred to as a Mexican potato, with a flavor akin to a pear or apple, this adds a wonderful complement to the corn. Also making an appearance are Anaheim peppers – sweet with just a hint of heat, red onion and sweet red bell pepper. Finish with freshly chopped cilantro, a splash of white vinegar, canola oil and a pinch of ground cumin for earthiness. Salt, pepper and a dash of Tabasco are all that is required to complete this festive salad!

And for a wonderfully rustic alternative, try brushing the ears of corn (after the husk is removed) with a little oil, salt and pepper, and place on the grill to lightly caramelize; cool and remove the kernels and get on it!

You may also try this recipe as an accompaniment/relish to a summer entrée; grilled fish, chicken or meat with be nicely represented with this corn relish as a hearty addition.

I just came up with this recipe because I have a new friend who is somewhat of a vegetarian and also loves cheese. Hopefully this might be something that she’ll enjoy!

Things are moving along! The stone facade exterior is going up, window frames in; won’t be long now…

Mid Sept. to mid Oct…

Applewood had our second Tuesday dinner service last night and what a great success it was! Thank you to all the diners that enjoyed dinner with us last night!

Monday. It arrived with little fanfare. And will roll on with as much gusto as warranted for a Monday in July. It is warming up slowly; little by little after an early morning marine layer push from the coast. The sun will shine and the temperature will rise and day will turn to night. Monday has arrived.

The fresh berries are almost here! Sweet, succulent and delicious. Finish any meal with this decadent and oh so yummy summer treat!

“A hard drinker, being at the table, was offered grapes for dessert. ‘Thank you,’ said he, pushing the dish away from him, ‘but I am not in the habit of taking my wine in pills.’”

Anthelme Brillat-Savarin, “The Physiology of Taste”

A photograph is worth a 1000 words, as you can see! We are still moving forward and are hoping to open mid September-mid October at this point…