Sthitch

If they are so hip, does this mean that we might see a resurrection of Little Tavern?

Have you thought of roasting a head? What I do is preheat the oven to 400, rub the head with grape seed oil, season with salt and pepper. Put it into a dish with about an inch of water. Roasting time depends on the size of the head, but usually takes about 35 minutes. If done correctly the outside turns beautiful brown, that is actually sweet. I also like to make a puree of cauliflower. It is similar to mashed potatoes, but a nice change. I break a part a head, put it in a pot with some chicken stock, and cook until quite tender. Then whipped it with my emulsion blender adding cream, or half and half and butter, along with salt and pepper. I have served this to people many times, and they are pleasantly surprised when they bite into it thinking it is mashed potatoes.

What about a savory cream filling? Something flavored with a demi-glace, or even mushroom powder. It would taste fine cold, and I believe that the texture would match well with the toast.

Jamison, I figure that I will use my first post to let you know that I will miss your wonderful restaurant. Thoughts of your crab salad still brings a smile to my wife’s face, and your seared foie gras has set the standard for all others I have eaten, and few have come close. You preparation of rhubarb finally convinced me to give it a try after years of dodging my relatives attempts to just take a taste, I am now a fan, but I doubt I will find many that will match your roasted rhubarb and strawberry. After countless times enjoying your food, I took my parents in October, and when we walked out of the restaurant they wanted to know when we can go back. Good luck with whatever you do.