The day began with judging a chile cook-off and was followed by a tremendous thunder and rainstorm. The storm acted as an awakening. We were sparked to try out an attempt at making yogurt ravioli. The watermelon dashi was inspired by the previous day’s tomato dashi. In making the dashi, we were able to use the residual watermelon pulp as a chip. The yogurt ravioli are filled with our mango-miso, a fun enrichment to the bonito-infused watermelon broth. The chanterelles add an earthiness as well as floral apricot notes to the dish. The watermelon chip adds crunch and the olive oil adds a peppery enrichment to the whole dish. Today we were able to make forward progress with our culinary evolutions. Now we are working on mastering the process of making the yogurt ravioli. Tonight’s menu features our early attempts at this dish before we perfected the method of making the ravioli. In the upcoming days, the ravioli will be put into service.
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