Wednesday at the Barn
Dish of the Week
Chef peeled and lightly cooked the artichokes using the French method of Barigoule, which calls for braising with white wine and carrots. When the artichokes were cool, he sliced and dressed with champagne vinaigrette. Served with thinly sliced watermelon radish, fava beans, navel orange, kumquat, kale flowers, chervil and tarragon, all this salad needed to finish it was a fragrant citrus vinaigrette.
Color is everything in spring after a dull gray winter of rain ~ but color is just the start. The flavors have to follow through and in this case they do: green and citrus bright, with a gentle bite of semi-bitter radish. The crunchy texture of al dente vegetables is complimented with soft floral notes, and a mellow finish in the meaty chokes. Sun is out.
In the Gallery
The Bali artist Ketut Kardana meticulously hand draws his extraordinary "Goddess of Knowledge" series from a small hut in the middle of the rice fields above the mountain town of Ubud.
Trained by village elders from the age of eight, he works primarily in palm fiber for his initial sketches, judiciously using Russian inks for delicate color. He normally finishes his work in acrylic, which gallery owners in Ubud told him tourists prefer. For the pieces he creates exclusively for Studio Barndiva we have prevailed upon him to stop before the application of any bright color, giving the work the effect of tintype while allowing a greater appreciation of his masterful drawing skills. Matted in archival linen and framed in patina'd hardwood to the artist's specification.
10.5 x 19 and 12 x 21 each $750
Easter Brunch Menu
all photos and text, Jil Hales, unless otherwise noted