May News

 

IMG_5167Featured Dish: Pork Belly

A must-try item from our Spring menus is the Pork Belly. This Snake River Kurobuta Pork is slow roasted for four hours then sliced over sautéed greens, oyster and shiitake mushrooms and shallots with crispy somen noodles. It’s finished with a mouth-watering ginger citrus reduction. Topped with beet sprouts. Pair with Roar Santa Lucia Highlands Pinot Noir 2014 or Schramsberg blanc de blanc wine to complete your meal.


 

 

IMG_6259Featured Team Member: Kelly Anderson

In the early morning, below a quiet Higuera Street, in Novo’s cellar kitchen a soup is bubbling and aromas are already filling the restaurant. Prep cook Kelly Anderson is preparing Novo’s fresh soups and sauces and butchering proteins for the day. The cellar kitchen is an unusually relaxed space for a cook and Kelly enjoys a low stress environment with her prep partner, Nate. A SLO native, Kelly first discovered her calling years ago while doing catering work. She loved it so much she enrolled in culinary school at Le Cordon Bleu College of Culinary Arts in San Francisco. Upon graduating she interned at Gary Danko, a Michelin rated restaurant and James Beard award winner.

Kelly eventually made her way back to SLO where she worked at Lido Restaurant as the lead line cook and assistant pastry chef (which she discovered a fondness for). After that she joined the team of our sister restaurant, Luna Red, in it’s early days and helped the culinary team transition to a new location on Chorro Street. Shortly after, Kelly suffered a severe injury to her right eye while chopping firewood. Her career was put on hold as she went through multiple surgeries and a lengthily recovery process. With clearance from her doctors a year ago Kelly came back to work at Novo.

Today Kelly is a true comeback story! She is still careful to not re-injure her eye but is easing back into hiking, traveling and gardening. So the next time you enjoy our delicious soup of the day you’ll know who to thank. #nowyounovo


 

IMG_6300Featured Cocktail: Wilbur’s Maple Sour

Hailing from Vermont, Whistle Pig 10 Year Rye Whiskey is one of the only estate-grown premium rye whiskeys on the market. Completely seed-to-bottle, Master Distiller Dave Pickrell has mastered the combination of proof, purity, and age. Coupled with real Vermont Maple Syrup from Whistle Pig distilleries, fresh lemon juice, and a dash of egg white, Wilbur’s Maple Sour strives to bring out the wonderful complexity this 10 Year Rye has to offer. A wonderful frothy texture, a classic rye flavor, and a new American tradition culminate in a delightful libation. Come get yours today!