Cooking with friends visiting Boston

spring vegetables – zaatar – tahini

polenta – bluefish garlic emulsion – golden zucchini slaw – pickled cubanelle

countneck clams – fennel – kelp – roasted tomato

squid – togarashi – edamame – avocado – yuzu red cabbage slaw

local bluefish cured with fennel seed – roasted fig – pistacchio – blood orange