DINNER FOR SIX
Dovetail | Chef-owner John Fraser and pastry chef Vera Tong
We serve cucumber vichyssoise with smoked trout (1) when it’s warm outside. The cucumber’s acid component balances the heaviness of the soup. Make it a day ahead. We smoke our own fish, but I would recommend Russ & Daughters for the trout. Roasted leg of lamb with marinated artichokes and lavender mustard (2) is quite traditional, and it’s very affordable. Ask for a boned cut and have the butcher tie it so it cooks evenly and is easily sliceable. The cake portion of Vera’s strawberry shortcake (3) is soaked in syrup, so you can refrigerate the whole thing a day or two in advance. I would probably do a rosé for wine; we serve a 2008 Mas de Gourgonnier with delicious summery flavors from Provence.