Garlic Fair Heads to California
Garlic gourmands get to enjoy a garlic-centric menu in September at CHAYA in Venice, Calif. Executive chef Shigefumi Tachibe is creating an à la carte menu that features variations of black and green garlic. The special dinner menu, with dishes ranging from $15 to $32, is available until Sept. 30.
The European-Asian fusion garlic tasting menu includes starters like black garlic-seared yellowtail sashimi with garlic citrus soy; sweet shrimp and pickled garlic ceviche with garlic tortilla chips; and Torigai scallops, mushroom, and green beans with Provençal garlic butter.
Main entrées include grilled whole sea bass stuffed with garlic, fennel, rosemary, tomato, and basil; a Buffalo burger on a pretzel bun with garlic-chile chutney, Pepper Jack cheese, and garlic sweet potato fries; Kurobuta pork chop with cinnamon sesame purée, Spanish olive tapenade, and garlic green risotto; and grilled free-range chicken with garlic pumpkin mole and garlic potato purée.
Lauren Mack is the Travel Editor at The Daily Meal. Follow her on Twitter @lmack.