ON THE MENU: CATCH 'EM WHILE YOU CAN

There’s a perfect storm brewing in the Latuli kitchen, and June is the month to get caught in it.

Returning to the menu is Chef Bryan Caswell’s grilled grouper — a showcase for the magical, seasonal reunion of fresh Texas corn, peaches, and tomatoes. That vortex of flavors enhancing just-caught Gulf grouper is a fleeting culinary moment to savor, he said.

“These days with year-round sourcing, there are few things that are truly seasonal. And in Texas, at just the right moment, you can find this coming-together of local corn, peaches and tomatoes,” he said. “When we offer it, it creates a tectonic shift on the menu. Everything swings to the grouper.”

The dish is composed of plancha-seared grouper, served with a simple cast-iron corn pudding (a sunny mush made from cobs raked on a box grater), a grilled half peach and a salsa-like fresh tomato crudo.

June is also the final month for another seasonal favorite: tempura-fried softshell crabs with shaved butternut squash salad.

Get these flavors while they shine bright – if only for a moment – on the Latuli menu.