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Simple Palate Cleanser

Tonight was our wine group gathering. Three couples, four courses, eight wines. Each couple brought the makings for a dinner course to pair with their wine selections.

We started off the evening with some bubbly and an appetizer with Brie Cheese atop a slice of Baguette, topped with fresh pear slices and an onion jam imported from England. 
Our salad course included tastings of Pinot Gris and Chardonnay paired with a lovely and light green salad with cucumbers, tomato and mandarin oranges with a Champagne Vinaigrette. 
Our entree course featured two small plates of pork. The first, a slice of sweet mesquite and cumin pork with onion-fig-balsamic compote, sided by maple-brandy glazed baby carrots. The second was a cute little pork bun (handmade by Chef Husband) filled with the same sweet mesquite pork, roasted garlic and triple cream Brie, served with a side of Broccolini and hand torn potatoes (a new recipe in development stages) paired with a Pinot Noir. 
Our final course was a slice of dessert pizza that was grilled on the BBQ, layered with apricot jam, marscapone, dates and walnuts, which was paired with a Madeira.
But wait, there’s more. In between the two little pork dishes, we had a little surprise palate cleanser. It was a very simple dish comprised of local baby heirloom tomatoes, tossed with a little olive oil, salt and pepper, and kissed with a bit of fresh squeezed lime juice, then topped with a dollop of spicy guacamole. It was so refreshing, yet very different from the sweet intermezzo of an icy granita.

Everything tonight was my favorite! Including the company and conversation.

Until next time…
Culinarily Yours,

Mrs. Chef (Christa)

Balsamic Take Deux


This Month’s Wine Club List:
Roederer Estate Brut, Anderson Valley
Schramsberg Mirabelle Brut Rose, North Coast 
2015 MacMurray Estate Pinot Gris, Russian River Sonoma
2015 Rodney Strong Chardonnay, Chalk Hill Sonoma 
2016 Meiomi Pinot Noir, Monterey/Santa Barbara/Sonoma 
Brandy’s Madeira, Portugal