Aaron Arnett (sous chef at Davanti Enoteca), who challenged Peter Coenen of the Gage with sun-dried tomatoes, hates the dessicated fruit. As it turns out, so does Coenen. “They smell like old shoes and dirty feet,” he said. “It’s just not the most pleasant smell.”
Coenen also made a vinaigrette with sun-dried and Roma tomatoes smoked with olive oil and garlic and pureed with sherry vinegar, salad oil, and basil. The last use was a chutney of sun-dried tomato and confit orange, made by his sous chef to accompany smoked meats on the current Gage menu. To round out the dish, Coenen sauteed asparagus, onions, and garlic and pureed them with cream; he also sauteed more asparagus with spring peas, charred scallion stems, and slivered smoked garlic.
Scallops 7 each u-10 dry pack scallops 1 egg Zest of 1 lime Zest of 1 lemon Zest of 1/2 an orange 1/4 t togarshi spice Splash of yuzu 2 cups cream
a tammis and season with salt and pepper.
accordingly. Fold the sundried tomato puree into the scallop mousse and incorporate.
1 qt chopped sun-dried tomatoes
