The Corson Building

If there were a “Most Valuable Player” of summer condiments, green sauce would win by a landslide. 🌿

Bright, herbaceous, endlessly adaptable, green sauce has an uncanny ability to make almost everything taste a little more alive. Digest Volume 5 linked in our bio contains a plethora of Summer writings on Producer friends, recipes, and use cases!

Drizzle it over grilled vegetables. Spoon it onto fish. Swirl it into yogurt. Stir it through beans or grains. Dress a salad. Spread it on good bread. Or, if no one’s looking, eat it straight from the spoon.

While salsa verde may be the version most of us know, nearly every food culture has its own take on a vibrant green sauce. There are as many interpretations as there are shades of green, each shaped by the herbs, spices, and traditions of the place it calls home.

Then, there’s always invention and improvisation: swap parsley for dill. Add more garlic than the recipe suggests (we usually do). Use the herbs that are threatening to take over your garden. Trust your palate :)

The best green sauce is the one you keep making all summer long. 🔆

Salsa Verde ( Makes 1 1/2 Cups )

Potentially the mother of all green sauces. Our version of this sprightly concoction is inspired by the Italian version. This sauce can be found on our menus year-round and is always a quick and delicious way to elevate almost anything it touches. Use it as a perfect addition to fresh ricotta for a quick appetizer with crusty bread or crackers. It’s equally delicious with beans, roasted or grilled vegetables, as a marinade for anchovies, with steamed shellfish or on top of grilled, roasted or braised meat.

What You’ll Need

1 bunch parsley, finely chopped
1 tablespoon capers, minced
2 teaspoons shallots, minced
1 teaspoon (roughly 1 large clove), grated on a microplane
1 teaspoon lemon zest (roughly the zest of 1 lemon)
¾ cups extra virgin olive oil
Pinch of chili flakes
1 teaspoon kosher salt
Mix all the ingredients together in a bowl.
Taste and adjust with salt as necessary.
Serve immediately or store in the fridge for up to a week.
Drizzle on everything!

Chermoula ( Makes 1 1/2 cups )

Hailing from Northern Africa, this extraordinary

Season’s Greetings, friends!! In addition to all of our normal services this month, we are hosting our annual New Year’s Eve feast on Saturday, December 31st. The evening will include many courses of indulgent and delicious seasonal delights with extra special wine pairings. $275/person. Reservations are live and available from 5:30pm-9:30pm.

✨Extra beautiful wreaths this year from the gifted .fisher 💚❣️🤍❣️💚❣️🤍

Family 💜💙💚💛🧡❤️🤎🤍🖤

On Sunday, November 20th we are excited to have the dynamic duo behind Drifters Fish, Nelly and Michael Hand here to chat with you about their community supported fishery and the sustainable practices they employ to bring us wild alaskan salmon from sea to table. Over the past several years we have greatly cherished the few months a year we get to cook this extremely remarkable fish from the Copper River watershed. In addition to being wildly delicious, this fish is harvested thoughtfully and carefully by an environmentally-conscious fishing technique called gillnetting.

The evening will include a 4-course dinner featuring this summer's Copper River sockeye as well as wine pairings. We'd love it if you could join us!

$150/person
(before tax & gratuity)

A few reservations remain… visit our website to get yours! 💗