Archive for October, 2011

Saison (SF) – The Dry-Aged Summer

When the perfect storm descends, I asked Chef Joshua Skenes, let me seek sanctum at your kitchen counter. Three proteins – shrinking and intensifying – black arts based on basic principles – were near a convergence point. By land, sea, and air. Welcome to a meal of waxy 7-day fish, 50-day Epoisses pigeon, and fruity 120-day beef. It was not so much a “tasting menu” as a “tasting” menu – a glimpse into new possibilities for Saison.

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