Photos by Clotilde Dusoulier
Long-time readers may have noticed that we fell off the entertaining wagon for a time, but we couldn't resist having Clotilde over for dinner when she arrived in the area on her book tour. Even in our first letters to each other, Clotilde commented on how much she enjoyed reading about our dinner parties. We've since become friends, in the real world as well as in the blogosphere, and Melissa and I were thrilled that she'd have time for a quick bite during her Bay Area stay.
She encouraged us to invite whomever we'd like, and we settled on a gaggle of friends we thought would mesh, bloggers and non-bloggers alike. We must have chosen well: At one point, Melissa and I stood in the kitchen listening to the raucous conversation and said, "I think we could leave and they wouldn't notice." Few sounds are more satisfying than a group of friends having a lively conversation over a leisurely meal. We decided not to abandon them, lest they starve or die of thirst.
Appetizer
Platter of house-cured duck ham, homemade olives, homemade pickled sour cherries, snap peas steamed and tossed with butter and salt.
The snap pea idea came from Farm, the new restaurant at the Carneros Inn, where instead of olives they bring you a bowl of blanched, lightly dressed, vegetables.
Amuse 1
Hog Island Sweetwater oyster poached in white wine with crème fraîche and Tsar Nicoulai wasabi caviar
Inspired by The Hog Island Oyster Lover's Cookbook, which I intend to review soon.
Amuse 2
Basil-infused custard with orange blossom jelly
Served in a decapitated eggshell.
Terrine of foie gras with rhubarb-fennel-watercress salad
Served on toasted slices of homemade pain de mie.
2001 Rancho Salina Vineyards, Ravenswood, Bordeaux blend, Sonoma Valley, California
Main
Duck confit with fava beans, asparagus, morels, and a red wine reduction.
Amontillado Sherry, Lustau
Cheese
Silver Mountain Cheddar (cow's milk, Bravo Farms, Visalia, California) and San Andreas (sheep's milk, Bellwether Farms, Sonoma, California) with salt-roasted almonds, strawberries macerated in extra vecchio traditional balsamic vinegar, and Acme walnut levain.
Dessert
Strawberry-white chocolate ice cream with a vanilla tuile
Liqueur de Poete, Caddell & Williams Germain Robin (thanks meriko)
Mignardise
Chocolate truffles enrobed with cacao nibs
Peanut brittle
