Santa Barbara Sea Urchin à la Jean-Georges
Black Bread, Butter, Jalapeño, Yuzu, Maldon Salt
I was sitting in the dining room of my virtual restaurant, the Borage & Basil Bistro, reading about Chef Jean-Georges Vongerichten’s Santa Barbara Sea Urchin.
“This dish is the perfect example of how uncluttered Jean-Georges’ cuisine is, as well as the volumes he can make his dishes speak. The bright iodine from the uni marries perfectly with the buttered pumpernickel toast. It’s just delicious from both a textural and flavorful standpoint,” said Chef Wylie Dufresne.
Contemplating getting on a plane to NYC to try this utterly sublime dish, it occurred to me how silly it would be to travel across the country from LA – to eat Santa Barbara uni!
Not only is the uni local, we also have the rare yuzu tree (an important component of this dish) growing in our garden. So that is how Santa Barbara Sea Urchin à la Jean-Georges ended up as the appetizer on tonight’s dinner menu at the Borage & Basil Bistro, this summer’s virtual restaurant where all the menu items feature fresh snipped herbs, exotic ripe fruits, and edible flowers from our garden.
With its salty, clean ocean scent and hues of gold and deep orange, its sweet, exotic, haunting taste and creamy, buttery texture – the captivating sea urchin roe makes for an elegant appetizer, indeed.
Santa Barbara Sea Urchin à la Jean-Georges Recipe