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“Rather than jamming as many tables as we can into Pinewood Social, we provide things to do. There’s a coffee shop and six bowling lanes, and this summer we’re adding a pool, an Airstream turned tiki bar, and bocce ball. When we were creating the menu, Randall Pruden, one of the sous chefs, asked if I had ever had fried broccoli. ‘Not battered, just fried, so it’s caramely and crispy on the outside and soft on the inside,’ he said. He added sea salt and lemon juice, and it was just awesome. We wanted to have a vegan appetizer, so we came up with the dipping sauce. People are always impressed by how simple—but how good—it is.”
Who Josh Habiger, culinary director
Where Pinewood Social
2 heads broccoli, cut into florets
zest of 2 lemons
½ cup raw almonds
¼ cup golden raisins
3 tablespoons red wine vinegar
1½ tablespoons Dijon mustard
1 shallot, chopped
1 clove garlic, chopped
½ cup olive oil
½ cup water
juice of 1 lemon half
1. Fill saucepan with 2 inches canola oil. Heat to 375 degrees.
2. Fry broccoli until edges appear crispy, about 30 seconds. Remove, and set on a paper towel. Top with lemon zest and sea salt.
3. Using a food processor, puree ingredients until smooth.Send This To A Friend Print Page
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