Afflicted trees produce fewer cherries, and harvested beans are sapped of flavors like "Meyer lemon" and "sugar sprinkle" that draw gourmet roasters like Ms. Anunu.
Now for what Ms. Schwertner calls the secondary dashi, which serves as the poaching liquid for the halibut: Add the reserved bonito flakes and kombu to a pot with water and Meyerlemon slices.
It might be kolaches and klobasneks yeasted rolls with a changing roster of, respectively, sweet (Meyer-lemon cream) and savory (Czech-style sausage and farmstead cheddar) fillings.
Take its namesake dish: one long marrow-filled bone, topped with briny dollops of sea urchin and Meyer-lemon aioli, a one-two-three punch of umami, balanced by baby celery greens and crispy cubelets of potato.