“The Pickle Plate” might not sing a siren song from a menu. But if you’re dining at Cuyama Buckhorn Restaurant and Bar, the dish’s simplicity certainly should. Banish any thought of boring retro relish trays. Instead, admire its directness, its delivery of just enough vinegary sour to highlight the vegetables’ intrinsic sugar that’s often easy to ignore. Appreciate texture — the snap of carrot, the lush flesh of red pepper, the bristle of broccoli florets. Notice your appetite awaken in fuller ways than it might usually.
It’s both delicious and kind of Zen.
Let’s get even more essential and order what’s basically bread and butter. That’s a Tehachapi rye flour biscuit, a bit homely and hockey puck sized, beside a quenelle of luscious butter, scooped like ice cream, and drizzled with honey like a sundae topping. That rye flour offers hints of malt and sour — plus, it comes from a project working with heritage grain, non-GMOs, all the good stuff. It’s both hearty and light at once, and when slathered with some of the rich butter and the sweet honey, you will be nothing but happy.
Care to read the rest then do so at the Independent's site.
