Thursday, March 28, 2024
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California Cookbook Reverie

By M+E Staff

One of my favorite places in California is the Central Coast. I don’t get there nearly enough, so I was delighted when a copy of a just-published cookbook, “The New Wine Country Cookbook: Recipes from California’s Central Coast,” arrived in the mail today. Written by veteran cookbook author Brigit Binns, it celebrates the great bounty of the gorgeous stretch from Santa Barbara to Monterey with chapters like “From Garden and Orchard,” “From Field and Barnyard,” “From the Sea” and “From the Dairy.” With suggested wine pairings along with each recipe, the book is a dinner party just waiting to happen.

So, here is the menu for a dinner party I’d love to host:

  • Raw oysters with saffron and Sauvignon Blanc granite, paired with Derby Wine Estates Sparkling Pinot Noir from Paso Robles
     
  • Grilled Caesar salad, paired with Brander Sauvignon Blanc from the Santa Ynez Valley
     
  • Spit-roasted lavender chicken with fresh fig romesco, paired with Villa Creek “High Road,” (a blend of Grenache, Syrah and Mourvedre), from Paso Robles
     
  • Warm sausage and potato salad
     
  • For dessert, Muscat zabaglione over fresh berries, paired with Adelaida Cellars Ice Wine, Paso Robles

 

And, what the heck, it’s my fantasy dinner party, I’ll have a second dessert of fresh fig tart of honey, goat cheese and pistachios

You’re all invited, of course!

Shelley Levitt
Editor
California Meetings + Events

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