#BAY OF PIGS FIGLEAF DRIVER#

If I were to describe the sort of restaurant I see in my dreams, it would be Camino: high ceilings, long communal tables where everyone sits and eats and enjoys meals together, and a great big fireplace with a roaring fire in the hearth. This Is CaminoВ is an extension of the brilliance of the restaurant, full of deep knowledge, good humor, and delicious food. The pared down approach to ingredients at Camino opens up a world of layered flavors and ingenuity-sophisticated but direct, revelatory and, in its own way, revolutionary.

Or, fresh fig leaves browning over the hot embers for a surprising and unforgettable grilled fig leaf ice cream. Or, eggplants grilling for a smoky and complex ratatouille. ThereвЂ™s the smoldering fire at the heart of the restaurant, which likely has a whole lamb leg dangling from a string, turning as it roasts perfectly, its fat seasoning a pot of fresh garbanzo beans underneath. But Camino is not all prudence and grandmotherly frugality.

#BAY OF PIGS FIGLEAF DRIVER#

This efficiency borne out of necessity soon became the driver of innovation for CaminoвЂ™s cooking and the marker of a truly waste-free kitchen.

Faced with a walk-in refrigerator full of uneaten food and an idling staff, they got industrious-canning, preserving, brining. Russ and Allison first opened the doors to Camino restaurant in Oakland, California, just as recession forced would-be diners home. A cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes.

Bay of pigs figleaf