Well, maybe the calendar doesn't say it, but as far as I am concerned, Summer '07 officially wrapped up over Labor Day Weekend. But that doesn't mean we didn't enjoy every last minute of it.

While many people opt to hit the road on Labor Day, I decided that this would be a great time to stay around the Bay Area and avoid the crowds. And for those of you from California, you'll understand that with the Bay Bridge closed for repairs, road travel was all but impossible. So, I stayed away from the airport, 'Burning Man' and Lake Tahoe, to enjoy a weekend around the house and a few short outings that proved to be really quite fantastic. On Saturday morning, I was invited to be the guest chef at the Point Reyes Farmers Market, up the coast from San Francisco about 40 miles...40 miles of the most incredible coastline I've ever seen, I might add. With the help of my friend Jeremy from Emergency BBQ, we dished up some gorgeous Pulled Pork Shoulder with Lemon Aioli, Salsa Verde (see recipes below) and some vibrant young market lettuces. If you ever get the chance, visit this rustic, quaint market and really taste the flavors of the who's who of Northern California's organic farming community.

On Sunday, Tolan and I ventured into San Francisco (Hayden stayed behind with Grandma Marge and Grandpa Larry) for a charity event at 'Jack Falstaff' to benefit the Afterschool Alliance. My friend Joey Altman (Bay Café) and I 'battled' local heroes Nate Appleman (A16) and Craig Stoll (Delfina) in what turned out to be a fantastic warm-up for my upcoming 'Iron Chef' battle. Thanks to everyone who came out on a holiday weekend to support a great cause.

Believe it or not, Tolan and I actually got some much needed home-time with Hayden as well as we are on our way to New York for an entire month. That reminds me...I've got to get him a frequent flyer number! So, I'll talk to you soon from my home-away-from-home, NYC...cheers!

And if you haven't already, please take a look at www.tylerflorence.com and be sure to sign up for my monthly newsletter!

- T



LEMON AIOLI
Recipe courtesy Tyler Florence

Serves: 6-8 servings
Time: 10 minutes

4 cloves of garlic
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 large egg
juice and zest of half a lemon
kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup sour cream


Place the garlic in a foil pouch with a little extra-virgin olive oil and roast in a hot oven until tender. When done, remove from pouch and add the garlic, along with the egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Serve with salsa verde and BBQ pulled pork.


FENNEL AND OLIVE SALSA VERDE
Recipe courtesy Tyler Florence

Serves: 4-6 full servings
Time: 10 minutes

1/4 cup reserved fennel fronds
1/4 cup parsley leaves
1/4 cup pitted green olives
2 tablespoons capers
1/2 cup extra-virgin olive oil
1 tangerine, juiced
1 tablespoon red wine vinegar
Salt and pepper

Place the fennel fronds, parsley, olives, capers, and anchovies on a cutting board. Chop them with a knife until they are very fine. Put them into a bowl and stir in the olive oil, tangerine juice, and vinegar. Taste the salsa and season with salt and pepper.