Verdant
ALEXANDER VALLEY, CALIFORNIA | JUNE 2018
The start of summer brings such promise as the first crops of the season start coming to life. The sweetness of a summer peach. The crispness of summer's first cucumber. At last, mother nature rewards us after a long, cold winter. We bathed in the beauty of all shades of green and enjoyed an incredible feast to welcome the most awaited season of all: summer.
This June, we hit the road and made our way to California wine country, where we had a delicious encounter with local produce, seafood, and of course, extraordinary wine! Guests dined at our jasmine scented table atop the hill, savoring the abundance of the harvest and the greatness of warmer months to come.
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Hog Island Oysters on the half shell
Vermont Creamery feta grilled in grape leaves
Griddled flatbreads
{ Family Style Dinner }
Big pan of clam and chorizo fideos
Grilled five spice lacquered quail
Gingery green beans, hoisin figs, tea-marbled quail eggs
String-roasted lamb
White bean and artichoke barigoule, pistou
{Dessert}
Honey roasted Dry Creek Peaches
Almond griddle cakes, Vermont Creamery vanilla creme fraiche
