July dinner with Friends

We have some very good friends nearby, and we’ve known each other for well over 50 years.   While we share many things in common, pretty high on the list is a love of food and wine.  We had the opportunity to have them as guests for dinner last month.  Here are the highlights:

  • a range of appetizers (or antipasti, tapas, or mezes, as you prefer)
    • black and green olives
    • Iberico jamon and Pipperas pickled peppers
    • golden beets with Manchego cheese
    • walnut paté emulating chopped liver
    • leftover octopus salad
  • salad of avocado, orange segments and pesto
  • grilled salmon, lentils, and red potatoes
  • figs with honey & goat cheese, candied orange peel, and cacao powder
  • wines: Polvanera Spumante (rosé) and Beaux Freres Pinot Noir (red)

It was a great evening.  I must say that Barbara’s creative fig dessert was as spectacular to taste as it was to see on the plate.

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