Wednesday was busy, but not stupid busy. Of course Dave, Armando, Paco and a few others might disagree since they pulled most of the load that day. But for me, things almost seemed normal.

So what happens when you get a normal work day in the middle of silly season? You eat and drink of course.

I am not going to bore you with breakfast or lunch comments. Instead, I will go straight to the dinner menu and hope you enjoy the expanded coverage.

Dinner:
The reason for the dinner was a pre-harvest run down and review with one of our vineyard and winery clients…Captûre. It was a wonderful reason for slowing down and enjoying a nice meal.

Melissa’s Kitchen

Melissa’s title at Sanglier Cellars is Culinary Director. How many small family wineries have a Culinary Director? Don’t know of anyone else, but then again they don’t have a Melissa.

I hope you enjoy the pictures and reading the menu. Then slowly let it sink in…….we get to eat like this three or four nights a week!

Starters:

A Platter of Crane Melon & Fig

Oven Roasted Heirloom Cherry Tomatoes, Salt Cured Olives,
Laurel Chenel Goat Cheese & Toasted Baguette
Served with Sanglier Cellars 2008 Rosé

First Course

Halibut Tagine with Pasilla Peppers, Tomatoes, Yukon Potatoes, Olives and Cilantro Sauce
Served with Carica 2005 Kick Ranch Sauvignon Blanc & Sanglier Cellars 2008 Kick Ranch Viognier

Main Course

Seven Hour Leg of Lamb
Marrowfat Beans with Garlic, Onions, and Creme Fraiche
A Gratin of Eggplant, Zucchini, Tomato & Onion
Served with Domaine Charbonniere 2004 Chateauneuf du Pape, Domaine Clape 2004 Renaissance and Cutt 2007 Fearless Red

Dessert

Gravenstein Apple Tart
Homemade Cinnamon Ice Cream