Omelet with Peas, Asparagus and Goat Cheese
Make This Recipe From Ian Muntzert of Commonwealth in San Francisco, CA
In contrast to Fairbanks, Alaska, where Ian Muntzert grew up, San Francisco is a verdant paradise. The chef de cuisine of Commonwealth, a progressive American restaurant in the city’s Mission District, spent summers exploring the Alaskan bush with his father, a geologist, and comments, “The growing season there is so short. It’s almost over before it starts.”
At Commonwealth, Muntzert takes full advantage of the Bay Area’s bounty, applying a mixture of fundamentals and modern techniques to top-rate farmers’ market finds. But at the end of a long shift, Muntzert isn’t messing with liquid nitrogen or hydrocolloids. Instead, he prepares a textbook omelet, teaching us an important, awesome trick for making it as fluffy as possible.
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