California Wine Country Dinner

Hosts: Mark and Dorte


Starters

(From The Girl and the Fig, Sonoma)

Roasted Almonds with Rosemary Fleur de Sel
Grilled Scallops with Prosciutto and Rosemary

Shrimp and Salmon Cakes

with Red Pepper Rouille and Citrus Beurre Blanc dipping sauces

Wine Assignment: Monique & John, Peggy & Doug

Salad

(From 42 Degrees, San Francisco)

Medjool Date and Celery Salad

Wine Assignment: Jean & Dale

Main Course

(From Ad hoc, Yountville)

Fig-stuffed Roast Pork Loin

Braised Fennel

Boursin Potatoes

Wine Assignment:  Jean & Dale, Peggy & Doug

Dessert

(Remember our statement about Poetic License)

Tulio Tiramisu

Wine Assignment:  Monique &  John

(We have a bottle of dessert wine that was given to us that we want to open as well)

California Wine Dinner

September 2, 2010

Rosemary Skewered Figs

Misson figs

Rosemary sprigs

Kosher Salt

Pepper

Olive oil

Skewer figs with rosemary, drizzle olive oil over figs, and sprinkle with Kosher salt and pepper.  Roast in oven 10 minutes at 350F.