2. Cayucos abalone bisque
The shellfish bisque at Farallon has been a staple since day one and has continually evolved through the restaurant’s history.
In the beginning, chef and owner Mark Franz would omit a traditional roux in favor of ground Carnaroli rice, making the dish "ahead of its time" in that it was gluten-free. The process also added a velvety viscosity, giving the dish depth and body. Over the years, shellfish and abalone would interchange with the seasons and availability.
Ryczek makes it his own by featuring abalone from his hometown. Using a technique created by Franz, he adds abalone scrap to the base and then garnishes with partially grilled and diced abalone.
“The addition of brunoised mirepoix, fresh cranberry beans, and puff pastry croutons gives the textural composition that highlights a bisque in my favorite ways,” Ryczek said. “Our Burgundian Truffle crème fraiche allows us to ‘gild a lilly,’ and have an added accent that elevates the exuberance of the dish.”
