Tag: California
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Billingsgate
We’ve been meaning to try the newest restaurant in our neighborhood. Probably a bit much for lunch, but what a treat…shigoku oysters, kanpachi crudo, octopus, toasts with anchovies and jamon iberico, and Dungeness crab on a brioche. Yum!!
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Ernest at home meal kit
We didn’t really plan to do anything for NYE but ended up doing this last minute which worked out great. Happy New Year everyone!
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Beef Wellington
Holiday dinner! Andrea did all of the heavy lifting and it came out amazing. Beef Wellington with a mushroom cream green peppercorn sauce, fingerling potatoes and a salad. We had a glass of bubbly earlier and a bottle of 2011 Pride Reserve Claret with dinner. So thankful for everything!
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Farmhouse Inn
Real Thanksgiving meal dining out, so no preparation for us (yah!) and dining was in an outdoor tent. We brought along bottles of Chardonnay and Pinot Noir from Croix from our tasting earlier in the week. since we each did four courses, we were able to try everything on the menu. Ingredients were very good
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Croix Estate Winery
We’re chilling up in Guerneville. It’s Sunday. We’re wine tasting at one of our favorite wineries (social distancing appropriately of course).
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Truffle dinner #2: Dry aged steak, risotto
Truffle dinner #2 – 3-month dry aged steak (reverse seared on the BGE), mushroom risotto, salad, and the rest of the 3 bottles of Barolo (so interesting the way they changed from yesterday), and a scrumptious cheese tart from KAB Cheese Tart. Oh yeah, lots of truffles too.
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Truffle dinner #1: Regiis Ova Caviar, martinis, pasta, Barolo
It’s hump day so of course we deserve caviar and martinis. We were bored with the usual Tsar Nicolina caviar so we ordered this from Regiis Ova Caviar. We went with 50g of the hybrid caviar which features caviar from two different types of sturgeon. The packaging and the hand written thank you note are
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Dry aged steak
First steak off of our 37lb side of beef. Dry aged 6 weeks at this point. Reverse seared in the self-repaired (that’s a whole story by itself) big green egg. Andrea made a chimichurri sauce which really paired fantastically – the aged steak was bursting with umami and fatty goodness (and a bit of aged
