As we eagerly await the arrival of the first chill of autumn, let us bid a fitting adieu to the salad days of summer with a glorious salad composeé by James Beard Award-winning chef Sue Zemanick of Zasu. At her celebrated Mid-City restaurant she combines masterful skill, the influence of her Slavic heritage, and fresh ingredients for a dining experience that is clean and light, yet flavorful and fully developed.
What to Drink
Tyler Malone, Bar Manager at Zasu, recommends the Grand Isle Denial. “It becomes a bridge between creamy and crisp,” Malone said. “The cocktail’s cool cucumber and basil lift the burrata’s richness, while the citrus and Pimm’s echo the vinaigrette’s bright acidity. Herbaceous notes from the Chartreuse meet the nectarine’s sweetness, and the sake’s delicate umami body keeps the pairing light and seamless like a seaside breeze brushing over summer produce.”
