The Chubby Vegetarian: The crew at The Publican seems to give an equal amount of thought and care into an eggplant or corn dish as they do into shrimp or sweetbreads. Each vegetable item on the menu looks like a stand-alone dish rather than a side dish. I made a version of your Sweet Potato and Pecan Piccata based on a friend's description, and it was fantastic. Thank you for the inspiration! So, care to share the real recipe with our readers, or give them some professional advice on making this dish at home?
TCV: What's the most unusual vegetable you've ever pickled and served at The Publican?
TCV: I love seeing radishes with salt and butter on the menu. Is there anything simpler or better? One of my favorite things in the world is a tomato sandwich in the summertime with tomato, salt, pepper, and mayo. What other simple but outrageously good combinations can you think of off the top of your head?
TCV: Any new techniques that you have been playing around with or any ingredients that have you smitten?
new ingredient, I love raw ground cherries in salsas.