Unsung Hiro cocktail from Miso Izakaya at home which is topped with a Lapsang Souchong-infused salt. This is a smoked tea, so it can be used to impart a light oaky-smoke flavor to dishes or drinks. I used a spice grinder to pulverize the loose tea leaves into a powder that I then mixed with salt and rubbed on the salmon before searing. The pulverized tea added a very present touch of that dark smokiness, but it also created a nice thin crust.
Ad-Hoc-style buttermilk fried chicken along with my friends' wine. I really like the Ad Hoc recipe for fried chicken. The key is a 12 hour brine in heavily salted water with lemon and thyme that creates layers of well-seasoned chicken that stays incredibly moist.
A holdover from colder nights before spring finally arrived. Slow-braised lamb shoulder over collards, and duck fat-fried potatoes, and topped with pickled red onions. A tasty dish, though best for fall and winter cooking.