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This meal was all about presentation. Amy and I collaborated to make a meal that was as appealing to the eye as to the mouth. The starting point was the rustic cedar planks I had cut down at the lumber yard (thanks to Greg for all of the sanding). After we planked and grilled the wild steelhead trout, Amy garnished the planks with bouquets of rosemary and thyme and cheesecloth wrapped lemons. Other visual touches: the rainbow of colors in the heirloom tomato crostinis and the long stemmed strawberries alongside the chocolate pots de creme in spice jars. Luckily, the guests enjoyed the flavors as well, especially the white nectarines, mint and lavender goat’s cheese wrapped in bresaola, brushed with a balsamic syrup. These little bundles really are a must try!

The Menu

 

passed

 

white nectarines, lavender goat’s cheese and mint wrapped in bresaola with baslamic syrup

 

mixed heirloom tomatos, pesto ricotta, burrata and purple basil crostini

 

first

 

grilled baby hearts of romaine with white anchovies, parmesan and caesar dressing

 

second

 

mussels with fennel and tomato in white wine broth
grilled rustic italian bread

 

third

 

cedar planked wild steelhead trout
rancho gordo’s heirloom runner cannellini beans, arugula and
sauteed porcini mushrooms with thyme
rosemary caper vinaigrette

 

final

 

chocolate pots de creme
long stemmed strawberries and a glob of whipped cream