Wine:
Nerojbleo nero d’Avola 2004
Serre de Catin Cote-du-Rhone 2004
Roero Arneis 2007
We ate dinner at Campanile and Mark had a salad of tomatoes with Thousand Island Dressing. His Thousand Island is the best. We asked him if we could have some to take home. He generously gave us about a cup of the dressing.
The next night we made a Shrimp Louis with Butter Lettuce and Shrimp. It was great a very retro!
For the main course we made (possibly for the last time this year, as fresh figs will be hard to find now that summer is over) Chicken and Figs. It is from the Zuni Café Cookbook. I published the recipe for the Chicken and Figs on June 23, 2008. Click the date to get the recipe.
We served Cous-Cous with it.
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