Eggplant Dip with Market Vegetables

Jessica Koslow is one of LA’s most popular chefs who took a simple concept (delicious things on toast) and ran straight to the bank with it.

Did Jessica single-handedly start the Avocado Toast craze? Is she fully to blame for tricking LA into shoving carbs into their six-pack-coated bellies again?? If so, hat’s off to you, Ms. Koslow!

Tonight, Jessica was the resident chef at the Seaport Foodlab, a sort of pop-up restaurant located in the South Street Seaport featuring 8 chefspreparing delicious tasting menus from July through October. Hint: the Seaport Foodlab ended on 10/11, so try not to hate me for being so late in writing this blog.

The theme of tonight’s tasting menu were the Israeli dishes that Jessica was planning on service at her forthcoming LA restaurant.

While everything was delicious (yes, I’m one of those bloggers who just says they love everything to avoid death threats) my favorite items were the roasted cabbage, the rice dish with pickled rose hips, dill and schmaltz and that unique and life-changing dessert.

It was this strange and wonderful labne milk custard with honey-braised stone fruit, Sqirl’s famous preserves and turmeric flavored millet jack.

What the hell is millet jack, you ask?? I have NO clue but I’m obsessed with it.

Why Jessica has not yet opened up a NYC restaurant is truly beyond me but since LA has been stealing so many of NYC most treasured eateries, it’s high time we take a few of our own. Sqirl, I’m talking to you!

Turmeric Tonic

Frisee Salad, Beecher’s Cheddar & Dukkah

Crispy Jerusalem Artichokes with Barbere

Fried Quail in Schwarma Spices

Oven Roasted Cabbage, Avocado Seed Tahini, Puffed Meyer Lemon, Kraut Powder

Koda Farm Rice, Pickled Rose Hips, Dill & Schmaltz

Braised Tomatoes, Pomegranate Molasses and Walnut Sauce

Passamore Ranch Sturgeon, Hulba, Green Sahawek and Smoked Santa Rosa Plums

Malabi – Labne Milk Custard with Honey Braised Stone Fruit, Sqirl Preserves & Turmeric Millet Jack