Wine:
Altamura Napa Valley San Giovese 2000
Champagne Bonville Prestige Grand Cru Blanc de Blancs
It was the start of Bea’s birthday week. It was a warm sun set and we started with Champagne to celebrate on the deck.
For the first course we had a Salad made with Walnut Oil, Jamon Iberico, a cured ham from Spain, Olives and Balsamic, Burrata Cheese from Italy and Walnut Pesto. We purchased all of the ingredients (except the herbs) at The Cheese Store of Silverlake.
Jamon Iberico, until recently was impossible to find in the United States because of federal food guidelines. Produced from acorn-fed wild boar, the meat is aged 36 months, then thinly sliced. It is amazing.
We made a Pasta Bolognese from a recipe in The New York Times Magazine. It did not turn out as great as we expected. We aren’t sure why, sometimes the magic works, sometimes it doesn’t. Oh well the wine was great!
For desert we had brownies from Joan’s on 3rd.
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