The new Napa restaurant and yoga studio called Ubuntu (that’s Zulu for “humanity toward others”) delivers the ultimate in farm-to-table cuisine. The restaurant’s menu—from chef Jeremy Fox and his wife, pastry chef Deanie—is harvested from the biodynamic-organic garden just down the road. Here, the green chef shares a great idea for a fresh-picked first course.
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Pluot Carpaccio
Thinly slice pluots (a cross between a plum and an apricot) and arrange them on a plate.
Add blanched green beans, and drizzle with a basil pesto.
Garnish with fresh basil and shaved Parmesan.
By Frances A. Largeman-Roth, RD