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Every August for the past several years, I’ve made a pilgrimage to Potager to experience the summer menu. It’s a list laden with super-fresh peaches and corn and tomatoes and melon, the majority of which are sourced from local purveyors. No matter what I order, it always turns out to be the ultimate summer meal.
This year has been no exception. At dinner last week, a friend and I started with the chilled cucumber soup. Made from a rich and creamy yogurt base, the refreshing soup combines loads of fresh dill with cool cucumber purée. (Try it with the St. Roche rosé.) We then split the warm goat cheese ravioli, served with juicy peaches, tiny kernels of corn, and a lightly sweet red-wine syrup.
For the main course, the pan-roasted Alaskan halibut couldn’t have been better. The fish is served in a chilled sweet-corn soup with a thin zucchini pancake and topped by a chopped summer salad made from tomatoes, cucumbers, corn, fennel, green beans, basil, mint, and summer melon. The dish deliciously combines sweet and savory with creamy and crunchy in ways that chef Teri Rippeto has become known for. (Try this one with The Infinite Monkey Theorem Chardonnay.)
Tip: To nab a table, arrive before 6:30 p.m. on Friday and Saturday nights.
1109 Ogden St., 303-832-5788