Cart for a Cause - from Animal to Chef Greenspan

Last week was Animal chefs Jon Shook & Vinny Dotolo's second and final week of manning Cart for a Cause. They put out my favorite of the charitable Tuesday lunches to date, an amazing fried chicken sandwich with corn on the cob. The sandwich was served with a slaw on a bun and the chicken breast was juicy and flavorful and the crispy breading stayed on the breast and didn't come apart. I could eat that sandwich on a weekly basis and be a happy man.



This week, Shook and Dotolo have passed the baton to Eric Greenspan, of the Foundry on Melrose and soon to be proprietor of his own grilled cheese mecca. He will be serving a choice of either a Greenspan Grilled Cheese Sandwich or a Salad of Ablacore Tartare. Each lunch costs $10 and includes a beverage as well.

Tomorrow Tuesday May 4th, the Cart for a Cause truck will be at 11766 Wilshire Blvd, at Granville, 2 blocks west of Barrington Ave in Brentwood/West LA between 11:30 am and 1:30 pm.


Each Tuesday a different chef prepares a gourmet meal in the Cart for a Cause cart, for sale at $10 each, and the proceeds benefit St. Vincent's Meals on Wheels.

To learn more follow Cart for a Cause on Facebook & Twitter

The recipe for Eric's Albacore Salad is below:

Albacore Tartare with Carrots, Garlic, and Pomegranate

FOR THE TARTARE:
1 oz extra virgin olive oil in fused with garlic
1 oz sashimi grade Monterrey Albacore,chopped into a near paste
Salt and pepper
6 oz carrot juice, reduced to ½ oz
6 oz orange juice, reduced to ½ oz

Mix all ingredients.

FOR THE CARROT AND GARLIC SALAD:
1 baby yellow carrot, shaved on a Japanese mandoline
1 baby red carrot, shaved on a Japanese mandoline
10-15 pomegranate seeds
1 clove of garlic, thinly sliced

Place the garlic in a small saucepot of cold water. Bring to a
boil. Strain. Repeat 2 more times, then fry the garlic. Mix with
other ingredients and arrange on top of the albacore tartare.

FOR THE POMENGRANATE PONZU:
6 oz Pom brand 100% Pomengranate Juice, reduced to ½ oz.
1/2 oz soy sauce
1/2 oz garlic oil

Mix all ingredients and drizzle liberally on the plate.

FOR THE CARROT PUREE:
1 large carrot, peeled
4 oz carrot juice

Simmer the carrot in juice until soft, then place all ingredients in a blender. Blend until smooth.