‘s Job Carder has a slow-food approach to cuisine in his kitchen on Union Street. He makes all the house breads and pastas; handmade sausages and charcuterie; and cured bacon, prosciutto and pancetta.
Above is the executive chef’s half-roasted Jidori chicken, which he serves with stuffed garlic and thyme. The chicken is slow-roasted with veggies, like sunburst and pattypan squash, Thumbelina carrots, Chambord-glazed cipollini onions and baby turnips.
“I like to stay as true to the ingredients that I’m using as possible and not mask them or overpower them with a bunch of herbs or spices,” Carder said. “I believe that everything should be as clean and pure as possible. … I do it the old-world way.”
Carder said he spends a lot of time building relationships with farmers, creameries and the like.
“Luckily, they’re willing to ship to me, so we can have … produce that is all sourced locally,” he said. “My lamb comes direct from the farmer, my cheese comes direct from the creamery, my fish comes right out of Bodega Bay to me.”
For his summer menu, expect to see Carder working with tomatoes and figs, among other fresh ingredients.
“In the summer, the tomatoes are plump and lush and colorful — that’s when you want to use them,” he says. “And figs: I adore figs, I love figs.”
More photos after the jump: