““The second course is a soft-shell crab tempura with miso rémoulade, fresh peaches, and lovage." "What's lovage?" Jen asked. "It's what I have for you," Peter replied. Chef smiled. "It is an herb, like parsley. Only more zesty." Everyone ooh ed and mmm ed over first bites. The lovage lent a crisp note of citrus and celery to the deep umami flavor of the miso and crunchy fried crab's creamy inside, while the peaches picked up the sweetness.””
