Held at Jay’s house on a perfect summer evening.

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Gathering and greeting.

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Chef Jason French at work.

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Ingredients ready to plate.

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Delicious soup: Pea & Spring onion soubise, chive oil, roe.

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Jay explaining the 2014 vintage.

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Chef French plating the salmon course.

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This dish was amazing. Salmon, chickpea, spinach, yogurt, pinenuts.

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Comparing the 2012, 2013, and 2014 vintages.

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Last dinner in Jay’s home – from now on they will be at the winery or vineyard.

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Lamb cooked two ways – decadent. Lamb, artichokes, olives, preserved lemon.

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Chef French working on the lamb course.

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Chef French and assistant plating the dessert. Orange olive oil cake, white chochoate creme, cocoa nibs.

2017-04-13T13:37:56+00:00

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