Dish Bistro‘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.”
Dish Bistro & Bar, 53 E. Union St., (626) 795-5546, dishbistroandbar.com
More photos after the jump:
Below, togarashi-seared steak tartare with a quail egg and crispy capers (deep-fried like popcorn):
Prince Edward Island mussels in a creamy white-wine sauce with sauteed shallots, sliced garlic, Pernod garlic butter and parsley; Steamed with Bloomsdale organic spinach and served with housemade fries:
Organic baby-beet salad with organic gold, red and chioggia beets, tossed in sherry vinaigrette with fines herbes and shallots, topped with micro bulls blood and artisanal Bohemian Creamery Boho Bell Cheese:
(Photos by Sarah Reingewirtz / Staff)