Fun lunch today, at work, with good people. Chef Colin Moody @caliman8
cooked up some delicious food: 1. Cauliflower Couscous (Persian Cucumber/Tinker Bell Peppers/Lemon Oil/Italian Parsley) 2. Toy Box Salinas Valley Tomato Caprese (Lucienne Doctor’s Vineyard Pinot and aged Balsamic reduction/Ciliegine/Local Basil/Tangerine Olive Oil/Malden/Long Pepper) 3. Seared Wild Ahi Niçoise (SLH GSM Poached Hen Eggs/Mediterranean Olive Tapenade/Haricots verts/Marble Potatoes/SLH GSM Vinaigrette with tarragon and grain mustard 4. Pit-Smoked Chicken Salad Lettuce Cups (Lucienne Doctor’s Vineyard Pinot soaked cherries/Sprouted and Toasted Sunflower seeds) 5. Grilled Coastal Steelhead (SLH GSM steeped local stone-fruit Pico de Gallo) 6. Lucienne Doctor’s Vineyard Pinot-brined Pork Tenderloin (Swank Farms organic corn and mushroom succotash/smoked bacon pan gravy) 7. Dessert (Brown butter/Dark Chocolate/Sea Salt Krispy treats and France Macaroons). It was all really amazing. @caseyfrazier
played some beautiful original songs and Beau @lostbeau
Bastian brought falcons to show. And all against the backdrop of Smith Vineyard, the Salinas Valley, and the Gavilan Mountains. With The Pinnacles and Chalone peaking outgrow across the valley!