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|Parmesan Risotto with Parsnips, Kale and Watercress from Laguna's Three Seventy Common|
|Written by Ann Shepphird|
It's no secret that Laguna Beach, California, is a bit of a farm-to-table foodie paradise -- something I covered recently in a story for FarewellTravels.com. What's even better is the number of young chefs who've opened their own restaurants in the city's downtown with an emphasis on farm-to-table. These include Chef Ryan Adams (left), who opened Three Seventy Common last year. A Laguna native, Chef Ryan grew up working with the fresh fruit and vegetables from his mom's extensive garden. He still does: When we were there she had recently come in with bushels of Meyer Lemons and Blood Red Oranges, which he turned into new menu items and fresh cocktails.
During our visit, Chef Ryan told us that due to the end of mushroom season, he was about to switch out his very popular wild mushroom risotto with one that featured parsnips, kale and watercress. Even better for those of us who are more likely to grow parsnips, kale and watercress than to forage for wild mushrooms, he was kind enough to share the recipe. Enjoy!
Parmesan Risotto with Parsnips, Kale, Watercress
Chef Ryan Adams, Three Seventy Common