By Flavor & The Menu
May 6, 2021
Photo credit: Lara Kastner Andrew Zimmerman
Inspired by global street foods, but not constrained by their origins, Proxi Chef/Partner Andrew Zimmerman seeks to filter dishes he’s discovered through an American lens. This means adapting the menu to focus on ingredients that reflect the seasons outside the doors of his modern eatery. Thus, in fall and winter, when hard squashes and root vegetables are in plentiful supply, the intriguing Roasted Kabocha Squash takes center stage.
Zimmerman praises the kabocha squash, also called the Japanese pumpkin, for responding well to slow roasting in the charcoal oven. “Thick slabs of fudgy squash emerge, kissed with smoke,” he says. The flavor is enhanced with a sweet coconut milk glaze that has been infused with lemongrass and chiles. To finish, a sprinkling of crisp, fried garlic and shallots provides a textural contrast to the squash. Zimmerman adds cilantro to complement the Southeast Asian flavors, plus a few slices of Fresno chile for a touch of sweet heat. “It hits savory, sweet and vegetarian all in one shot,” he says.
