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"Storybook Stew," an event that blends storytelling with salsa making (tomorrow at noon).
With their contrasting effects, the various elements seduced and entranced the palate: succulent shrimp contrasted the salty, grainy corn tortilla; buttery avocado tempered acidic spicy salsa (making my mouth home to the most simple yet artful guacamole).
Each gate featured a robust farmers market with artfully arranged produce that called out 'buy me... ake me back to NYC.' I indulged in red and yellow cippolini onions, dozens of heads of garlic, Maine-grown fresh ginger, potatoes, salsa making kits and more.
If you use jalapeno peppers during the salsa making and canning, wear gloves while you handle them.
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In this case it doesn't matter because the chipotle salsa, made with smoked jalapeño peppers, carries the dish.
Tiny, cool kumamoto oysters under a lick of mild salsa made an inspired counterpoint of hot-cold, spicy-sweet tastes.
Scattered over the pancake are bits of duck confit, queso blanco and a pungent salsa made from tender nopales (cactus paddles).
But there are also oysters Rockefeller, which are fried and salted beyond recognition, and chipotle shrimp with a disconcerting salsa made with feta cheese.
The combination of sweet fruit and sharp leaves, and the contrast in texture between the fruit and the crunchy salsa, makes this a very unusual salad.
Chef Meyer, travelling once in Michoacán, asked for hot sauce, and this is what he got: a dark-brown salsa made from peanuts, pumpkin seeds, and chili oil.
With the pork, I serve a charred-tomato salsa made with poblano chilies for a touch of heat that is never overwhelming.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com