I was intrigued that a sparkling rose might go with a steak. While the Tondre Pinot Noir won this dinner challenge, Iron Horse’s brut rose was a perfect match with the brunch version – Steak and Eggs Benedict.
Fresh Calmyrna figs with black cherry balsamic vinegar, whipped thyme goat cheese, and Niman Ranch bacon crumbles. Served with a touch of bubbly.
Puffy pillows of gnocchi (the first potato gnocchi I’ve ever made!).
Topped with fresh summer corn, summer squash, and zucchini from my garden, and served with Testarossa’s Fogstone Vineyard Chardonnay.
The world’s tiniest grapes, from my vines, and a couple of my strawberries for good measure, served with Point Reyes blue cheese and Cowgirl Creamery’s Mt. Tam. To drink: Fleming Jenkins 2006 desert wine.
Dinner was not salad nicoise, but I won’t complain. Fresh, fresh tomatoes, basil, and crusty baguette rubbed with garlic.
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