Greeting friends!
Winter always reminds me of my grandmother's cheese toasts. Even in mild Northern California, they are the perfect lunch or dinner when you don't feel like cooking. I offer them as this month's recipe.
John and I love to "forage" in Berkeley. The Cheese Board Collective, one of the best cheese shops in the country, is a favorite. They have a rotating selection of three to four hundred cheeses, and a very knowledgeable staff who let you sample before buying.
On a mission for a good blue cheese, I came away with a great Vacherin Fribourgeois (Swiss melting cheese), a Campo de Montalban (Spanish, semi-firm) and Abbaye de Belloc (a Basque, semi-hard cheese). Any of these would make fabulous cheese toast.
Earthy mushroom dishes and wines that pair with them will inspire December's Pour Off Pair Off at Mustards Grill every Friday. We researched recipes from my cookbook library and took inspiration from The Wild Table by friend and forager Connie Green, The Mushroom Feast by Jane Grigson, and The Complete Mushroom Book by Antonio Carluccio. Join us for some warming winter fare.
At Mustards on Christmas Eve, Chef Michael will be featuring a festive menu with roasted chestnut soup, smoked prime rib, and a Chianti braised lamb shoulder. On New Year's Eve specials will include favorites like lobster carbonara, Dungeness crab salad, and grilled filet mignon stroganoff. Wow!
At CBK this month, we highlight fresh Dungeness Crab. Chef Jim is serving up Crab Louie and scrumptious crab rolls at lunch and a variety of tantalizing dishes at dinner.
On
Christmas Eve at CBK, Chef Jim will be adding some jolly favorites with his French onion soup, smoked short ribs, wild Scottish Partridge terrine, and grilled venison chop. Followed by the perfect celebratory
New Year's Eve dinner with Singapore style Dungeness chili crab, winter squash and black truffle agnolotti, and wood oven fired grill lamb chops. Yummy!
In case you missed the nice article on CBK Executive Chef Jim Leiken in the Napa Register and St. Helena Star recently,
click here.
Mark your calendars! On Saturday, February 21, 2015, winemaker Randall Grahm of Bonny Doon Vineyard and I will host an evening of sustainable fine food and eclectic wines at the Monterey Bay Aquarium. Tickets are $180 per person and will be available beginning December 15th. For more information and reservations, please call the Aquarium at 866-963-9645.
Many, many thanks for your kindness and support. I wish each of you a healthy, hearty holiday season and very Happy New Year.
Cheers!
