Cucumber SaladHungry for your early morning serving of food news, with no preservatives or additives?
Washington Wine Dinner
Chef Ryan Rivera will be preparing one of his excellent wine dinners tomorrow, June 8, at downtown's Cheuvront. We especially like this particular four-course wine dinner because there isn't a squash blossom in sight! Just back-to-basics awesomeness in the form of prosciutto wrapped melon, savory quiche with Humboldt Fog cheese crumbles, pan seared petite filet and slow braised short ribs served with garlic mash and mushroom demi with black forest cake for dessert. Each course will be paired with a specially selected Washington state wine. $55 ++ per person. Seating is limited and reservation are required. Call 602-307-0022 to RSVP.
Washington Wine Dinner
Chef Ryan Rivera will be preparing one of his excellent wine dinners tomorrow, June 8, at downtown's Cheuvront. We especially like this particular four-course wine dinner because there isn't a squash blossom in sight! Just back-to-basics awesomeness in the form of prosciutto wrapped melon, savory quiche with Humboldt Fog cheese crumbles, pan seared petite filet and slow braised short ribs served with garlic mash and mushroom demi with black forest cake for dessert. Each course will be paired with a specially selected Washington state wine. $55 ++ per person. Seating is limited and reservation are required. Call 602-307-0022 to RSVP.
When I was little, my mother used to make this salad (sans the wasabi) and try and force my little brother and I to eat it. I despised it. In fact, I hated it so much I refused to eat any and all cucumbers for years because I figured that all of them has that retched rice vinegar taste lurking inside. Now that my palette has, umm, matured, cucumber salad has become one of my favorites. Nothing beats thin slices of refreshing cucumber tossed in rice vinegar and soy sauce, then sprinkled with toasted sesame seeds. Try this recipe for Wasabi Cucumber Salad for a spicy alternative.
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