Held at Jay’s house on a perfect summer evening.
Gathering and greeting.
Chef Jason French at work.
Ingredients ready to plate.
Delicious soup: Pea & Spring onion soubise, chive oil, roe.
Jay explaining the 2014 vintage.
Chef French plating the salmon course.
This dish was amazing. Salmon, chickpea, spinach, yogurt, pinenuts.
Comparing the 2012, 2013, and 2014 vintages.
Last dinner in Jay’s home – from now on they will be at the winery or vineyard.
Lamb cooked two ways – decadent. Lamb, artichokes, olives, preserved lemon.
Chef French working on the lamb course.
Chef French and assistant plating the dessert. Orange olive oil cake, white chochoate creme, cocoa nibs.