Summer Rose and Green Dinner

Wine: Jolivet Attitude 2004 Pinot Noir Rose

This dinner turned out to be the perfect early summer Rose and Green Dinner.

On Monday we had dinner at our favorite restaurant, Campanile, with Walt and Debbie. Mark had a summer bar-b-que: Chicken, Sausage, Ribs, Corn on the Cob etc. It was great. On the Saturday night before Mother’s Day, we had given Mark Sausage we had shipped from Fra’ Mani in Oakland. He really liked it and decided to order 40 pounds for this dinner! At the end of the dinner there were some left overs that we took home.

We first had Vignoli at the River Café in London. It is a late spring, early summer appetizer. It is very green. It is made with: Fresh Shelled Peas, Fava beans, mint onions etc. In their Cookbook: Italian Country Cook Book, Judy Rogers and Rose Gray call for Artichokes but we decided to leave those out. As it was it took a lot of shelling for just the Peas and Fava Beans. It was a beautiful day and we shelled them outside at sunset while drinking the Rose. We served the dish as a side dish rather than an appetizer. It is the essence of fresh vegetables.

We reheated the Roasted Potatoes we made for the steak dinner and they were great!

We served the left over Bar-b-que from Campanile at room temperature.

We finished off the Nectarine Crisp.