Behind the Dish: Grilled Flank Steak with Apricot Mostarda & Coconut Carrot Puree
Executive Chef Paula McDade has truly outdone herself this week with a brand new Paleo Meal that showcases everyone’s favorite balance of flavors: sweet and savory.
We always love dishes that feature flank steak grilled to a perfect medium rare and sliced thin - because what’s better than a deliciously juicy steak cooked to perfection? Chef Paula’s dish goes further, featuring an apricot mostarda and a Fox Den favorite, coconut carrot puree.
Also in Luke's Local Blog
Featured Vendor - Midwife & the Baker
We love our local vendors and we want to highlight some of our favorite friends! Midwife & the Baker is a local Bay Area bakery providing the community with fresh baked goods!
Holiday Gift Guide!
Happy Holidays from Luke’s Local! ‘Tis the season, and we assembled a list of gifts that are perfect to give to loved ones or bring to a holiday party this season!
Meet the Maker: Blue House Farm
Located in the Santa Cruz mountains, Flowers by Carra provides beautiful bouquets of organic flowers. We visited her at Blue House Farm to see the work that goes into producing such stunning blooms.
