Category: Home
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Cocktails, Truffle, Pasta, Burgundy
Cocktails! Made by Trisha…Supergay Vodka and lychee boba. TGIF!! Another tasty truffle dinner…pasta with parmesan sauce, broccolini, second pasta was a sunchoke capaletti, and a nice 1er Cru burgundy from Vougeot.
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Eggs, Truffle, Cheese
Quick lunch of slow cooked scrambled eggs avec copious amounts of butter and microplaned truffle. Toasted walnut levain from Acme. A small assortment of fromage.
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Caviar, Martinis, Truffle, Steak, Lafite
Since we aren’t in NYC this week (rescheduled for March), I rescheduled our truffle delivery for this week…200g of Perigord summer truffles from Provence. They were super moist this time. We opted for a quick and easy meal so we picked up a pasta kit, agnolotti dal plin, from Flour + Water pasta shop. I…
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NYE Caviar and Cristal
Bougie start to NYE. Andrea and I are homebodies so we’re definitely just staying in. So we decided to try some caviars and champagne that w we’ve never had the privilege of trying. The champagne was 2013 Cristal which we picked up from Costco yesterday (gotta love the Costco in SF. They always have an…
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Caviar, Beef Wellington
Comparing two different brands of caviar. I love it when Andrea makes beef wellington. Yum!
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Caviar and Pizza
Trying a new caviar company, aptly named The Caviar Company (they’re local). This was my only cyber Monday purchase – 2 oz. of Imperial Golden Russian Osetra. Initial tasting old school off the back of my hand. More flavor than the Regis Ova, so I think I like this better. Preferred carrier is the toasted…
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Caviar, Champagne, Pizza
Caviar and champagne to start. Dough from Delfina, toppings chez Trisha for the different pizzas, cooked in the BGE. Mini Bundt cake from Avery, KB cake custard tarts for dessert (Bi-rite black sesame and honey lavender ice cream not shown)
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Cobb Salad
This is how we make our cobb salads at home with our leftover roast chicken. Yes, there is salad underneath!
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Truffle, Souffle
Summer truffle dinner #3: Andrea made a truffle soufflé topped with fresh truffles of course. I chose a right bank Bordeaux from the Pomerol region. Ah, what food these morsels be! 😉
