W e just returned from the amazing Frick Winery, a nd I am pleased to report another event Passport success. The weather was beautiful, the specification of wine tacular , and the comments on the f ood pairings were delicious "I can go to Dallas?" a big thank you to my in-the ws Peggy and Al, who always do a great job, and espite along, hard days seem to enjoy thoroughly.
This year also featured the debut of m cousin there (head) Tony and his very significant other, Nora, who both did a fantastic job. They brought a lot of energy and enthusiasm to the party, not to mention a pair of two legs 25 years. Thus, our busiest week and weekend of the year is over, and after the briefest of pauses (basically, this afternoon) I will get ba ck behind the stove and the camera, which most of you probably wish that I would stay.
here are some pictures I took (in order); the view from Bill's house overlooking the vineyards at dusk, beef bresaola and arugula, hoisin duck and green onions, salad tandoori bite Waldorf, chili-rubbed pork tenderloin with chocolate tortillas and pepper jam, cambazola cheese on fig bread, the post event table with giant artichokes and grilled tri-tip.
Moreover, if you like great wine, and live in Northern California, do yourself a favor and take a rise up to meet Bill Frick taste its delicious wines in person in his cellar in Geyserville. If you live elsewhere, you can visit Frick Winery. Enjoy!
