VIP Recipe Sneak Peak

Labor Day Edition

Working in kitchens for over 15 years, I always wanted to have my own place. My brother, Chris, and I home brewed for many years so we decided a brew pub with an elevated sensibility for the food was the type of place we wanted. My wife, Kate, runs the front of house and I run the back. We partner with local farms, ranches, bakeries and fisheries to source the best produce, meats, breads and seafood possible. We hire good people who care.

Chris curates a thoughtful list of local and statewide craft beers with a focus on breweries that have been special to us for many years. We also serve ciders, seltzers and have a short wine list of local winemakers we’ve become friends with since moving to Geyserville. We do live music every Saturday night! We’ve all lived in Geyserville since 2019 and our sister, Jen, has since moved here as well, living with her boyfriend Jeff and dog Buddy.
This is one of my favorite recipes.

- Tom Adamian, Chef & Owner Corner Project Ales & Eats in Geyserville

Elote Salad

By Tom Adamian
Season | SUMMER
Serves | 2 as a salad, 8+ as a side

Ingredients:

  • 10 ears of corn

  • 1 head frisée or gem lettuce or romaine

  • 1 basket cherry tomatoes

  • 1 cup salted/roasted almonds chopped

  • 1 cup crumbled cotija cheese

  • For the dressing:

    • 1 shallot diced

    • 2 limes

    • 1 large jalapeño

    • 2 eggs

    • 2 cloves of garlic

    • ½ cup buttermilk

    • ½ cup chopped cilantro

    • 1 cup light olive oil or blend oil

Preparation Steps

  1. Shuck all the corn. Start a charcoal or wood fire and when ripping hot but no flames present, grill all sides of half the corn (5 ears). Let cool. Slice the corn off the cob of the grilled corn and remaining raw corn and set in the refrigerator.

  2. In a wide-mount 32 oz mason jar, cover the shallot in salt and let sit for five minutes. Cover the mixture with lime juice and let sit for 10 minutes. Slice and seed the jalapeno and add to shallots. Add the two cloves of garlic. Add the two eggs. Using an immersion stick blender, slowly add the oil in a drizzle until incorporated. Add the chopped cilantro and buttermilk and blend until smooth. Adjust with salt and lime juice to taste.

  3. Toss the corn and lettuces in a salad mixing bowl with the dressing. Serve and garnish with cherry tomatoes, cotija cheese, and the roasted almonds.

We want your feedback.

We hope you enjoyed this recipe! Tell us what you think, how it turned out, or any changes you made. We love hearing from fellow home cooks!

Share your feedback here and don’t forget to tag us on instagram (@healdsburgbook)