@NewHavenFarms tip of the day: Consider using frozen seafood. Miya’s often does. Frozen seafood, especially at the super market, is often in way better shape than seafood that one may believe to be fresh. Here is freshly frozen Alaskan spot shrimp served with it’s own caviar and selected and delivered to Miya’s by a great sustainable seafood company called @Sea2Table. There’s no better tasting shrimp in the world than Alaskan spot prawns. They are also among the most sustainable shrimp and are rated a Yellow/Good Alternative by Seafood Watch. They are caught in traps without by catch and are antibiotic and chemical free. They do cost Miya’s $20 a pound but they support a vibrant fishing community and are meant to be savored and not eaten in basketfuls or buffets. It’s better to savor one good shrimp than eat an endless amount of bad ones. Food is not meant to be devoured and most of us eat too many animals anyways. Our bodies do not store protein so eating too much is wasteful and is not only unhealthy for our bodies but the whole planet too. So, choose frozen seafood and defrost only what you need to eat.
A coconut covered roll of Alaskan spot prawns, cantaloupe, burdock root, and cream cheese
2 very soulful pieces for 8
There is no cuisine that is more American than Soul Food. There are no people who are more significant to the creation of American culture (at least the cool stuff) than African Americans. Soul Food is the result of practical and creative adaptation of African eating to the New World. Created from ingredients that black people like to eat the most, all around the world, this recipe tips it’s hat to the Afro American origins of awesomeness.
Bright, warm, and generous as the summer sun, our amazing server Melissa. Nothing is more important in life than being at the service of others. Here, Melissa is about to present our $35 fifteen course menu called the Future Sushi Especial. It showcases some of the best of what I have created over the last fifteen years.
HAPPY CHINESE NEW YEARS!
In honor of Chinese New Years, and my great friends Rabbi Jim and Elana Ponet, we have created you this most excellent sushi roll.
THE LOST TRIBE OF CHIANG ROLL
One thousand year old duck egg (peat moss-preserved), figs, dates, raisins, sheep milk feta (Butterfeild Farm), pomegranate cinnamon, spicy red pepper, honey, pistachio extra virgin olive oil
2 pieces for 10
The Chiang Min people of Northwest China claim to be descendants of Abraham. This is my interpretation of their version of sushi that incorporates a traditional preserved Chinese duck egg and the Seven Species of the Hebrew Bible, and was created with chef/Yale graduate Micah Fredman. This roll was created in honor of Rabbi Jim Ponet and Elana Ponet, who are so wise they must really be Chinese.
CHEROKEE SUMAC LOVE POTION is, finally, available!
Wild sumac berries that I foraged in the late summer, when their flavor is the sweetest and most complex are, finally, available after a slow six month fermentation period. Native Americans used to drink sumac during the winter and the vitamin C in it helped them fight scurvy.
glass: 10 small bottle: 22 large bottle: 44
Super cool to be covered by Italy’s biggest weekly magazine. Check out Miya’s on pages 3, 58, 59, 61
Eat Small: Why our Big Fish Problem is leading to big fish problems. (VIDEO) | Food Matters, Scientific American Blog Network
We like big fish. And that’s a problem. Here’s an informative video that just came out today by Patrick Mustain for Scientific American Magazine on the benefits of eating lower on the food chain. My friends from New England Aquarium make a brief appearance in it with me.