First Grill of the Season

Joes New Office
Armenian Food
Wines:
Bea: BV Rutherford Cabernet Sauvignon 1990
Cliff & Cathy:
Domaine d’Orfeuilles www.orfeuilles.com Sparkling Vouvray Demi-Sec
Roger: Santa Ema Cabernet Sauvignon 2004

We decided to have our first grilling of the year, and I ordered from Harvey's Gus Meat three 1 ½ inch porterhouse steaks. His are always the best in LA. Bea had recently been transferred to a job closer to Silver Lake so she said she would bring a special wine. She did!

Roger, a neighbor had called us and said he was at Clementine did we want him to bring home anything. Earlier in the week we had finished our supply of Clementine Chicken Pot Pies (they are the best). We try to keep some in the freezer. I asked Roger to pick up some pot pies for us.

One of our neighbors, Joe, is an architect. He just moved his office into an old garage in Echo Park. He redid the space and it was very cool. On my morning walk he invited us to come to opening telling us there would be lots of great Armenian food. So we decided to go to opening, just have some wine and a couple of appetizers and then come home and grill. He had an unbelievable spread of food. It covered several large tables. We had some wine, met some neighbors and then came home to cook.

When we got home there was a message from Roger that he had the pies. I walked over to his house picked up the pies and invited him to join us for dinner.
Roger came over bringing some wine.

I lit the fire just had it started to drizzle. Not sure how to handle grilling in the rain (which was predicted) I decided to have another wine and see what would happen. I invisioned opening the garage door and possibly moving the grill under it. I was open to other suggestions. Amazingly the gods were with us and the drizzle stopped.

Chris from Cheese Store of Silverlake had given us some frozen mushroom raviolis to try out. It is also morel mushroom season, and Cathy had purchased some at the Hollywood Farmers Market. Cathy invented a dish that turned out fabulously. Browned butter with shallots, sautéed morels poured over the mushroom raviolis toped with grated parmesan from Cheese Store of Silverlake. A huge hit.

We grilled the steak. We had fresh corn on the cob that we buttered, salted, wrapped in aluminum foil then grilled. At the very end, I dumped them out of the aluminum foil and grilled additionally to pick up the smoky taste.

We drank the great aged Cabernet that Bea brought with the steak. Very soft and luscious.

For dessert we had picked up Apple Tarts from Campanile which we topped with Haagen-Dazs Dulce de Leche Ice Cream.