Godspeed "Little" Shane

Today was “Little” Shane’s last day at the shop. He’s a perfectly normal size guy but since we have another Shane who didn’t want to be called “Old” Shane, we decided on the above mentioned sobriquet. We have been on an ever-evolving mission to expand Shane’s culinary experiences and tonight we took him out for Szechuan food. He didn’t try the cold sliced beef shank and tripe in chili oil but he did put a hurtin’ on a pile of orange chicken. The perspiration emanating from the table was extraordinary, the food was outstanding and the company was warm and familial. Shane is headed off to Appalachian State this week to start his freshman year and we look forward to seeing him on holidays. He’s a special kid and we are lucky to have been able to spend time with him at Left Bank.

We’re deeply into the dog days of summer and are hoping for some reprieve from the belligerence of heat and humidity. But that won’t be this week. Meals these days call for ease, coolness and comfortable satiety. Did you know that a steak cooked and refrigerated, then sliced thinly and served cold takes to tomatoes and onions tossed in vinaigrette exceptionally well? It’s on weekly rotation at my house and I would be happy to tell you how to throw it together. Maybe a pork cutlet, pounded thin (which we are happy to do for you) then fried tonkatsu style and tossed aside some shredded Napa cabbage. Even better, make yamitsuki, the three ingredient Japanese cabbage wonder food. And if all that still seems too much. Roci is restocking the freezer with pozole this week and Arturo has us sorted with excellent tortillas.

We have lamb this week and we’d love for you to try it. It’s mild and tender and yearning to be served aside some Rancho Gordo flagiolet beans. The freezers are well provisioned with so many things right now and we continue to get fantastic animals from Randleman and Mae farms. Cook something great this week and tell us all about it - we get all lit up when you hit a home run.

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