Churchill Kishus have arrived!


They’re heeeeere!  The kishu season is one of the very briefest and very sweetest.  We look forward to it every year, because along with satusumas it marks the beginning of citrus season for our good friends at Churchill Orchards.  This year’s season has started later than usual, so we were even more excited to see our first case when it arrived yesterday.  Chef Jonah will be using them in a salad along with olives, arugula, and quick-cured mackerel on the menu starting Wednesday night through the weekend.  In the meantime, they are being stashed on a high shelf with a written warning, behavior we haven’t seen since November during Truffle Dinners.

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