Are you ramen happy?
We’ve defined this term as such:
ra·men hap·py (rä′mən hăp′ē)
1. Enjoying and displaying a higher than standard level of happiness, satisfaction, and/or joy derived from the pleasure of consuming ramen.
1. A state of being, as characterized by feelings of happiness, satisfaction, and/or joy derived from the pleasure of consuming ramen.
So, the questions still begs: are you happy… or are you ramen happy? Obviously, we know what you’d prefer to be. Ramen, when made with great love and care, is one of the most soulful, beautiful things on earth and we are excited to spend some quality time with it in October. And everyone deserves to be ramen happy.
Thus, we will be hosting multiple nights of ramen dinners, for your ramen happiness. As we’ve made many a ramen in our day, our version this time around is of a spicy miso broth variety. Floating in said broth: pork meatballs with ginger and orange zest, candied sweet potato, marinated mushrooms, a soft egg, winter greens, and of course noodles. A bowl of hot ramen, swimming with waning market season ingredients, just in time for fall to fall gracefully upon us. Ramen happy, indeed.
Other courses round out the happiness. Ahi poke, a spicy raw tuna dish with seaweed and onion, is topped with Brussels sprout salad and crispy taro chips for a decidedly autumn take on a traditional dish. More autumn abounds in a squash salad with roasted root vegetables, tossed with soy ginger agrodolce and toasted sesame seeds. And shaved ponzu beef lettuce wraps with steamed rice, coconut, and roasted peanuts because this makes us happy too.
Dessert cheesecake gets an upgrade with the addition of matcha (green tea powder), toasted coconut added to a graham cracker crust, and strawberry sauce, made from berries we’ve been stashing away since spring. We figured fall, as it arrives on the scene, could use a little happy reminder of what’s to come after winter takes over.