“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 oohed and mmmed 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.”