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We recently sat in on a saké and cheese pairing hosted by Charles Communications Associates. The online tasting featured saké made in Forest Grove, Oregon by SakéOne as well as saké imported from Japan by SakéOne. Each of the four sakés was paired with a different cheese provided by Marin French Cheese Company, Laura Chenel and Rogue Creamery.
… or ½ cup roasted tomato puree (page 184) 6 cups cooked chickpeas, with their liquid (2½ cups dried) Small handful of Rustic Oily Croutons (page 25) per bowl 1 poached (page 33) or hard-boiled (page 30) egg per bowl Ground cumin (optional) Good-quality extra-virgin olive oil (optional) Capers (optional) Harissa sauce (opposite; optional) Heat a soup…
… farming operation owned by Dorothy and David Davis who sold their produce to noted San Francisco Bay area restaurants including Chez Panisse and Zuni Cafe. The 70-acre ranch had proven to ripen melons and tomatoes, thereby suggesting that wine grapes would ripen as well. The Davises founded the Wayfarer School on the property as a boarding school…