Al Fresco

This meal was all about presentation. Amy and I collaborated to make a meal that was as appealing to the eye as to the mouth. The starting point was the rustic cedar planks I had cut down at the lumber yard (thanks to Greg for all of the sanding). After we planked and grilled the wild steelhead trout, Amy garnished the planks with bouquets of rosemary and thyme and cheesecloth wrapped lemons. Other visual touches: the rainbow of colors in the heirloom tomato crostinis and the long stemmed strawberries alongside the chocolate pots de creme in spice jars. Luckily, the guests enjoyed the flavors as well, especially the white nectarines, mint and lavender goat's cheese wrapped in bresaola, brushed with a balsamic syrup. These little bundles really are a must try!

The Menu

passed

white nectarines, lavender goat's cheese and mint wrapped in bresaola with baslamic syrup

mixed heirloom tomatos, pesto ricotta, burrata and purple basil crostini

first

grilled baby hearts of romaine with white anchovies, parmesan and caesar dressing

second

mussels with fennel and tomato in white wine broth

grilled rustic italian bread

third

cedar planked wild steelhead trout

rancho gordo's heirloom runner cannellini beans, arugula and

sauteed porcini mushrooms with thyme

rosemary caper vinaigrette

final

chocolate pots de creme

long stemmed strawberries and a glob of whipped cream