On their lovely back patio, we sipped these three Pinot's, all American (as a nod to Independence day), and all pretty good.
I contributed these crab and goat cheese stuffed mushrooms. I had never made them before, and thought, Why not experiment on some people I don't know very well?
Deb put out some lovely little bits, including these heirloom cherry tomatoes (they were so deeply purple in color, I thought they were mini plums)...
Deb had marinated them in a bit of olive oil and topped the final product with sauteed onions, sage, golden raisins and toasted pine nuts. Francoise remarked that the sage was unexpected with the fish. But its depth, along with the toasted pine nuts, helped to stand up to the strength of the Pinots, I thought!
It was crazy how buttery soft this fish was. Deb attributed it to having been freshly cut (and presumably, caught). Here's to amazing ingredients and fun flavor plays!
Texture was provided by this lovely green salad topped with pea shoots and a light vinaigrette!