We made grilled, braised short rib sandwiches with caramelized onions, petite basque cheese and arugula. The Cassianis brought the appetizers and the Truchards brought dessert. Awesome evening… 7 adults, 7 children. Slow day today.
Another one of Maureen’s wonderful gifts… a Sushi class by the chefs of Morimoto’s Napa restaurant. The class was called “Sushi & Sashimi: Fundamentals and History” and was taught by his Executive Chef Kang Kuan and Sushi Chef Ingi Son.…
Laura’s brother Barry caught this wonderful 20lb Salmon just outside the San Francisco Bay on Friday, and we had a big salmon barbecue in the back yard with the Cassianis, the Briskoviches, and the Truchards. I made the salmon two…
Daniel had a one-week Dirt to Dine camp at Connolly Ranch where they learned where our food comes from, and how to prepare food all the way from harvesting to the plate. They learned about different food types and flavors.…
We had a fantastic evening at Schug Winery. Ten of us went in on a Silent Auction lot (for Daniel’s School) and won a dinner in the Schug Caves, prepared by Kristine Schug, served by the headmaster, Frank Silva. It…
Colin helped me in the yard yesterday and we planted our veggies. Better late than never! We planted four types of tomatoes, lettuce, spinach, arugula, basil, jalapenos, thyme, flat-leaf parsley, lots of chives, sage, tarragon, and rosemary.
Fancy party to celebrate Maureen’s 39th. Lobster Robuchon!