For our current selection of every-changing chef's taco trio, I knew I wanted to go with a Middle-Eastern theme. As with all of our taco creations, I will always start with the protein and build around it....
This week... lamb it is!
I brought in some Merguez lamb because I liked the nice mixture of herbs and spices it has in it. I know I needed something with a creamy and cooling characteristic to complement the lamb’s spices, so I made a batch of edamame hummus, a Carpe summer favorite that we will be adding in the next few weeks.
After several “test runs” we had the wining combo. Edamame hummus topped with grilled onions and the lamb followed by a fresh slaw, crumbled feta cheese and some toasted sumac. Sumac is a spice that comes from the berries which grow wild throughout the Mediterranean as well as the middle east. It has a nice tartness that finishes of the tacos almost as if it had a fresh squeeze of lemon.
If you want to try these tacos you better hurry because they will be gone before you know it.
We have been having a great time inventing our “Chef’s selection of Taco’s” and have been changing them almost weekly. Past editions include Filet Mignon with a Blackberry Balsamic glaze, grilled Onions and Slaw as well as Macadamia Crusted Mahi Mahi with a charred Jalapeno Aioli topped with a Coconut Slaw.
Come on down and enjoy some great tacos paired with our massive selection of wines or our 6 great ever-changing draft beers.
Cheers, Chef Scott
