Issue link: http://digital.copcomm.com/i/29638
steelhead comes from the California coast, and we work with Monterey Bay Fish, who always recommends the most sustainable seafood available on the market. Sean Baker is the Chef at Gather restaurant in Berkeley, CA. salads from unique heirloom produce. At the bar, we love winter for the tremendous variety of citrus, including the strange but delectable Buddha’s Hand; and in the heart of summer we get to play with cucumbers and created a gin cocktail we called Summer Sandals, which includes a sandalwood simple syrup, basil and lime. B.A.: Sarah, what’s your most creative use of vodka in a cocktail recipe? Sarah: One of our most coveted cocktails, earning coverage in The New York Times, is the Bee Sting. This herbal tangy creation contains Square One botanical vodka, ginger, lemon, honey and mint. It is sure to get you stung! B.A.: Chef, are there other uses for vodka in cooking besides in a tradi- tional sauce? Sean: Beyond sauces, we use vodka to cure fish and fish eggs. In winter we quick-cure steelhead for crudo and serve it with its roe alongside fried heirloom potatoes, sunchokes and salsa verde. B.A.: Sarah, are there any myths about vodka that you can dispel? Sarah: A couple of myths I’d like to dispel are that all vodkas taste the same, when actually each can be quite unique in flavor, varying from producer to producer. Another myth is that vod- kas are generally thought to be made mainly from potatoes; in fact, they can be made from rye, quinoa or grapes, and the majority from corn. Each of these can bring its own nuances of flavor to enhance the taste of a cocktail. Salmon crudo is a specialty creation of Sean Baker. The ingredients include salmon, roe, crème fraîche, miner’s lettuce, olive oil and shaved radish. B.A.: Tell me about some of the local resources you use for ingredients in both of your recipes. Sarah: We work closely with various farmers such as Linda and Steven Butler of Lindencroft Farms to plan out our shifting menus. Linda grows a really tasty mint that works perfectly in the Bee Sting, which she brings to the restaurant herself every week. Our B.A.: What’s your mission at Gather? Sean: Gather was created to be a lively restaurant where you can find peak-season rustic farm food, carefully sourced and thoughtfully prepared to appeal equally to vegetarians and omnivores. Our sustainable sourcing values extend beyond the kitchen into the building materials we used to design the space, to our “organic” bar, our cleaning materials and more. We specifically opened our restaurant in the David Brower Center because it was one of the most innovative LEED Platinum–rated green buildings in the Bay Area. BEE STING ■ 1½ oz. Square One vodka ■ ■ ■ ½ oz. gingercello ¼ oz. honey ¾ oz. lemon juice ■ 3–4 mint leaves ■ Shake all ingredients with ice. Strain into a cocktail coupe. Garnish with a mint sprig. CUCUMBER VODKA–CURED STEELHEAD CRUDO, WHIPPED HORSERADISH, SALSA VERDE & CRISPY POTATO ■ ■ ■ ■ ■ 1 side of steelhead 1 cup sea salt 1 cup sugar 1 cup dill 4 oz. cucumber-infused Absolut vodka ■ Mix salt, sugar, dill in a mixing bowl; rub the mixture evenly over the steelhead. Pour the vodka over the fish, cover with plastic and refrigerate for 3 hours. Remove the fish from curing vessel and rinse with cold water. Slice on a thin bias at the tail, cutting toward the tail. april 201 1 / the tasting panel / 75