Another version of the brassicas dish; photo by Blair Sneddon Photography.
All kinds of things going on at ~SAISON~ this month: there are the special Jeremy Fox SMITH@Saison dinners next week, and this Tue-Thu, chef Joshua Skenes will be previewing some of the dishes he is going to be serving while at the Food & Wine Classic in Aspen next week. For example, fans of his brassicas dish will want to check out Brassicas 3.0, various shoots, leaves, buds, and flowers in the brassica family. It’s cooked in three layers: slowly roasted over the embers, poached in bouillon of bonito and seaweeds, and dehydrated or grilled slowly over the fire to be crisp, served with toasted grains, cauliflower royale, and a sea lettuce vinaigrette. (Yeah, sign me up.) There will be a full tasting menu for $98 (instead of the usual $128), which can range anywhere from 7-11 courses. There is also the option for wine pairings. Call 415-828-7990 for reservations.