FALL/WINTER 2014 • FLOURISH 23
OPEN
6 am – 10 pm
An array
of vegetarian,
vegan and
a gluten-free
healthy menu,
crepes and
children's meals.
• Breakfast
• Lunch
• Dinner
PATIO SEATING
San Francisco | 75 O'Farrell St.
415.362.0255
NEW LOCATION
Sausalito | 2633 Bridgeway
415.324.7080
Beer and wine bar
with small bites and
happy hour.
www.biologiquesf.com
Fairfax
Market
2040 Sir Francis Drake Blvd., Fairfax | 415-456-7142 | www.fairfaxmarket.net
FillYour
Plate with
Color
FRESH PRODUCE
ORGANIC MEATS & CHEESES
Locally Grown for over 40 years
Make the candied peels
In a saucepan add water and sugar,
bring to a simmer. In a separate small
saucepan add all the zest and cover
with cold water. Bring water and zest to
a simmer. As soon as the water comes
to a simmer, drain water and repeat
this step two more times (this removes
the bitterness). Then add zest to simple
syrup mixture and let simmer for 5 min-
utes until strips of citrus appear trans-
lucent. Remove zest from liquid and let
dry at room temperature until crisp.
Garnish
3 Santa Rosa plums, sliced
20 small leaves of Thai basil
20 small mint leaves
Assemble
On the plate desired, spread honey
citrus sauce in a small circle. Place one
spiral meringue shell in the center of
the circle, then a scoop of the plum/
lemon sorbet on top, and cap with a
'teardrop' meringue shell. Garnish with
sauce, sliced plum, fresh mint, basil and
candied zest, and serve.
Chef Perry Hoffman and the finished Vacherin.
