Seastar: The thing about Seasonal…
The Seastar restaurant tries to be seasonal wherever reasonable, meaning they have certain staples on the menu and other things change according to the time of year. Which is all fine and good except I’ve been waiting for my favorite salad to come back on the menu for 11 months now. I’m on their mailing list, but do you think they’d write to let me know? No. Even updating their online menu seems to be a bit too much effort (I suppose I don’t blame them there, since they do keep changing their minds about what to serve, every other week or so).
My all-time favorite salad is the spinach and strawberries salad. It sounded like a bizarre combination at first (have I mentioned my phobia about fruit in my meals? They are DESSERT. They should STAY THERE.), but I had to admit that I liked the idea of all the ingredients, separately. So why not mix them up together and see what happened? After all, they were going to end up that way in my tummy anyway. So out it came — a lovingly arranged bouquet of baby spinach leaves, sliced strawberries, enoki (or enokitake) mushrooms, and slivered onions. (Do you know how hard it is to arrange that so that the ingredients don’t clump together?) On top: candied nuts. To one side: two miniature parcels of filo and cheese.
And it was perfect.
Until the waitress delivered the punchline: the salad was in its final few days, after which it would be taken off the menu until next year’s strawberry-enoki-spinach season (one would guess). I spent the entire year day-dreaming of what I would do. Have a strawberry-spinach lunch every single day? So what if I get sick of it, at least then I wouldn’t spend the whole year lusting after it.
Guess what? It’s strawberry-enoki-spinach season again, right now. I still haven’t decided what I’m going to do, but I’ll try not to be bizarre about it and just take it one day at a time.