I love a good sale as much as anyone, especially when it's a BOGO (an acronym I learned from my dear friend Shannon). And while I promise to never sell you anything from my blog, I would like to feature two separate culinary experiences to make up for last week's neglect.
The first, which actually happened second, involves late summer tomatoes from my parents' garden, CSA sweet and hot peppers, half an onion, the oven, and one of my favorite kitchen tools. I tossed the vegetables in olive oil, salt, and pepper, then roasted them at 450 for about twenty five minutes. When they were sufficiently browned and sizzling, they got a very quick immersion blend treatment, and I added fresh avocado and cilantro.
There aren't any pictures because it's not pretty to look at, but the resulting salsa-type mixture is a compelling combination of summer and autumn that can be eaten in or on just about anything, including a spoon.
Earlier in the week, we tried 525 At the Berry Burk with a couple friends, and we were all very pleased with our meal. I started with the Four Mushroom Spinach Salad, which had a sufficient amount of mushrooms, fresh spinach and a lemon vinaigrette. The vinaigrette, while effectively tart, was somewhat creamier than I expected, but still satisfying.
Davy and I shared three small plates, and were thrilled with all of them. The seared scallops with sweet pea and lobster risotto may have been my favorite dish of the evening, though the ceviche and duck confit spring rolls were also beautifully prepared.
Our server was both attentive and well-versed in the history of the building and development of the restaurant, which set a very nice tone for the evening.
My one concern with 525 at The Berry Burk is that it wasn't very crowded, so go see the newly renovated space for yourself sometime soon!