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Several early mornings, late lunches, and progressive eating evenings are the norm during the harvest. Eating a cup of chili or Cup O'Noodles on the crushpad spiked with one of the many hot sauces was a daily occurrence.
One of the surprise dishes was the duck fat popcorn. Hot duck fat was poured over a sage infused popcorn; add some salt and you're in business. Not a bad way to start the night in Healdsburg.
Another one of my creations at the house
I made Sausage and Peppers over pasta, a few on the fly frittata and a creamy risotto.
It seems that Instagram and cool people love fashionable toast pictures, so I took one of some toast I made
The life of Owner/Winemaker is one that sounds glamorous, but with the amount of highway miles I travel, I'm often confronted with food choices that are less than spectacular.
Chicken tenders from a highway gas station are one of those less than spectacular choices.
For every picture on Facebook that gets posted of me eating a incredibly well prepared meal, the balance in the universe is restored by eating one more chicken tender. Perhaps, I should do a chicken tender pairing with my Proprietary White Wine and perhaps my Sangiovese...goals for 2016.
Lucky for me, I have a incredibly well developed palate, seeking out only the best road side chicken tenders in California. A freshly fried chicken tender from Popeye's located at the Travel Center in Livingston is very different from the McDonald's in Lone Pine. I'll take Popeye's chicken any day.
There are some big upsides to chicken tenders over other highway food . Tenders only require one hand to eat; therefore, one hand is always on the wheel. Tenders do not ooze grease, mustard or ketchup the way an In-N-Out burger would, thus removing accidental stains on clothing and automobile interior. The downside to chicken tenders in the car while driving, no special sauce. If you want BBQ or Honey Mustard, you're best to dip at the pump.
I wanted to drink great Sangiovese in Italy.
One must continuing trying wines. Great wines. Lesser wines. Wines that come from a jug. Wines that I'll never remember the name; but I'll remember the experience. I make wine for a living and I don't want to develop a "cellar palate".
The pictures below are the wines I've been drinking during my travels in Italy. I don't give scores; I give basic descriptions, often the impact of the wine and my personal outlook at the time. I was probably eating something while I was drinking. These tastings are not blind, ever.
I'm only looking and reporting on the score from the major critics after the fact. I generally didn't have any idea on scores while I was purchasing. A few wine stores did post the score at the point of sale. The descriptions are varied, sometimes without a single word regarding any of the properties often assigned by critics; a simple Up or Down vote from me might do.
This is NOT an exhaustive list of wines I consumed in Italy. Stuff falls through the cracks, but it's a good representation of what I've been drinking. I might be drinking with friends, restaurant staff, the winemaker, winery owner, or alone. The list is heavily Sangiovese influenced, that is the one purposeful item I injected into my overall experience. After all, I make Sangiovese for a living.
Tuscany, near Lucca, Fattoria Colle Sala 2009, 100% Sangiovese, 14 month in oak, 4 months in bottle. 12km from the ocean and about 900 feet in elevation, the vineyards face West. I can't find anything on the cooperage. My palate says there's some oak here, because the back palate is too developed. There's integration and roundness to the wine, that I don't taste in unoaked product. And at 13.5% Alc, I would expect more lively acidity which I don't get. And only 14 months on oak? It's a curious wine and one that I very much enjoy out of the bottle. I think American palates would enjoy this wine and it's showing wonderfully after 6 years in bottle. I don't think it will be as vibrant in 1-2 years.
Tuscany, near Lucca, Pergolaia 2010 Caiarossa, is a dominant Sangiovese blend, with lesser amounts of Cab Franc, Cab Sav and Merlot. Large vat fermented, 15-25 days with native yeast. Pumped over twice a day for 10 days, then once a day after that till the end. No new oak. Only big vats and concrete. 12 Months in large format oak, then another 10 in concrete and wooden casks. Paired it with the veal chop and slightly spicy wilted greens. Paired fine. Not dominant in the meal. I liked the Fattoria Colle and Epibios better. The flavors here are muted, not overly complex in my opinion. I think this wine can hold up for a long time, but I don't know held up.
Emilia Romagna, Fattoria Zerbina, Sangiovese, 10-15 maceration on the skins, aging in concrete and stainless. 100,000 cases made. In distribution globally. Not much aging and no oak on the palate. My original assessment was "it's a drinker". Food notes from Cocchi in Parma.
Tuscany, near Lucca Bordocheo Picchio Rosso 2012, is the show wine. Sangiovese, Merlot, Cabernet Sauvignon. Trace amounts of Cabernet. 15 day controlled stainless fermentation, not native. 12-14 months in barrel, generally French, mixture of new, 1st and 2nd pass oak. Held 12 months in bottle before release. Fuller bodied, but not powerful, restraint is still present. Back palate has some texture, finer tannin structure. I can easily see this pairing well with grilled meat and fuller bodied flavors. The 2012 is showing well, however, I think that this is a wine to be consumed in 5-7 years, rather than later.
Bordocheo Bianco Dell'oca 2013 is dominant Chardonnay and Vermentino with a trace of Sauvignon Blanc. The Chardonnay is aged on its own in French oak, sur lie for 8 months. The final blend is assembled in stainless steel for 6 months before bottling, before release 3 months later. This has oak present, but it's complimentary, not overpowering. Full-palate, with elegance. Creamy texture, but still has acid, coming from the Vermentino. Americans would like this wine. I like it.
Served at Punto in Lucca
Bordocheo Bianco 2014 is a clean, fresh blended white wine of Trebbiano, Vermentino, Malvasia Toscana and Grechetto. Classic drinkable Summer on the patio.
Tuscany, near Lucca, Fattoria Sardi Valle Buia dominant Sangiovese and Colorino plus other indigenous varietals. Native primary and secondary fermentation with everything occurring in concrete vats including aging time of 6 months. No sulphites added to the entire production process and certified organic. I had it at Punto Restaurant with my wild hare. The wine had a slight effervescence to it. Lots of acid, but not green flavored. It's a summer wine, drier and less spritzed than Lambrusco, but would serve the same purpose. Not a wine to be served late in the meal, but rather early and with cheese, pate, and cured meats. Drink within one year and treat it like a white wine, it ain't gonna age.
Tuscany, near Lucca, Bordocheo Rosso, Colline Lucchesi 2014 is a blend of stuff, probably a lot of Sangiovese and native varietals. And my blind taste was correct. Dominant Sangiovese with Canaiolo, Ciliegiolo, and Merlot. Lean, higher acid with a 12.5% state alcohol. What I would expect from limited aging and bottle time. A drinker, on an everyday basis with food. With a slight chill on it in summer, I'd drink it easily. Again my assessment prior to talking with the winemaker was spot on, 6 month aging, then 3 months in bottle before release. American palates might have difficulty with the lean nature of the wine.
The wine for my game bird courses was a Movia 2005 Slovenian Pinot Noir and it was outstanding. 92 pts by W&S at release, this wine drinks fresh, with full-palate depth, I wouldn't have expected. Cherry skins, licorice and completed integrated and well rounded tannin structure. I would have loved to try this wine at release to compare.
Tuscany, near Siena, Castello di Farnetella 2007 Cabernet, Syrah, Sangiovese, Merlot from Sinalunga. Vines are at 800 feet. Wine is fermented at a max of 86 degrees, and macerated for 16-20 days. Malolactic in stainless steel. New and once used French oak for 12 months and then 8-10 months in bottle before release.The wine was beginning to give off a hint of oxidation and raisin notes on the nose after about 10 minutes in the glass, on a bottle that was poured to 3/4 empty. I'd say the wine was paired off better with the beef and foie than with the duck filled pasta, as the broccoli through it all off. More thought needs to go into the pasta and wine pairing because of the flavor profile of this particular wine (food notes from Parizzi in Parma).
2006 Planeta Burdese, Cabernet Sauvignon and Cabernet Franc blend from Sicily. 92 pts by WE and one of their Top 100 wines on release and 91 by WS on release. Riper edge when compared to the other wines I sampled at Parizzi, with prunes, tobacco and spice. The bright fruit was gone, this was a wine that needs to be drunk sooner rather than later. I appreciate its longevity, but it was least favorite wine in the mix; Slovenian Pinot wins the wine award today.
Tuscany near Siena, Epibios 2011, 40% Sangiovese, 30% Cabernet Sauvignon, 30% Merlot aged in "the best French Durmast" which is a variety of oak, generally not mentioned in the material I read. The website doesn't mention forest, oddly they mention species. The wine was full-bodied, no thinness. Big fruit, bone dry, tannins were integrated and not course. Oak was certainly present, but not unbalanced with the wine. Tuscan, just outside Siena. American palates would enjoy this wine, and for a 2011, even after 5 years, it's showing very well.
Biodynamic, Sangiovese, Syrah, Merlot, Dominant Sangiovese. Certainly the show wine at the estate. Rounded and complex, but young. Fine grain tannin structure, not showing everything its got. I had it with pasta earlier in the day and a steak on the bone at night. 10xBetter with the steak. A winner.
Tenuta di Capraia Chianti Classico, Sangiovese 90%, Cab 5%, Merlot 5%. Not the biggest wine, nor the most fragrant. It's good, just not killer. 6euro a bottle. In barrel 12 months, in bottle 6 months. Not blowing my doors off.
This one packed a punch
Not my thing, but someone is drinking this stuff in Florence
Le Boncie, 2013, Castelnuovo Berardenga, 14% Alc Sangiovese, Mammolo, Colorino, Fogliatonda & Ciliegiolo. ‘5’ is treated in the same manner as Le Trame but aged for between 15 and 18 months. A bit more course, but a nice wine. Not overly complex, only a hint of stink, but without fresh fruit notes. I would have expected more from the 2013. Paired it with ox tail tagliatelle pasta, Not as much perfume on the nose as I would have wanted. At Il Santino
Casale del Giglio, Lazio,Tempranillo. I like this wine very much, more so than the Chianti Classico which I had first. More vibrant and mouth filling than the Chianti, nose was more fragrant as well. 22 euro a bottle. 100% fully ripe Tempranillo grapes, which may have been allowed to shrivel slightly on the vine, undergo cold maceration for two days at 10°C to extract as much aroma as possible from the skins.
La Rasina 2010 Brunello di Montalcino. Much more modern styled in French oak. Initially, fig cake, fig jam ripe nose. As it opened, the fig gave way to ripe black fruits, plush on the palate with some force. Easy to drink before dinner or after. Much more for the American palate. More plush.
Lisini 2010 Brunello di Montalcino...not as old school as the Gianni Brunelli, but not as ripe and modern as the Rasina. The Lisini was never weak, only tight on the open. After 12 hours, violets, blackberry and muted spice showed up with luscious tannin structure. This wine demands beef or veal. I could see this trading off, side by side with a 2007 Cabernet from CA.
Marchesi Antinori, pian delle vigne 2010, 100% Sangiovese, Brunello do Montalcino. A black olive note on the palate, as I paired 3 hard cheeses with my wines. Rich, brooding, deeper in flavor than any of the others I've had. 20 day fermentation, on the skins at a maximum temp of 82 degrees. Transferred to large casks, 800 to 2000 gallons for two years. Then bottled just releasing the 2011, so assume another year in bottle. At Antinori Wine Bar in Florence
Argiano Solengo 2013, SuperTuscan Could have easily been an American wine. Cab blend, with pronounced oak on the nose and rich palate. I drank a glass before dinner one night, more a reminder of CA than Tuscany.
2010 Agostina Pieri Brunello. Tight and wound up, Not much on the nose but cedar and spice, not specific. The mouth feel just felt undeveloped at this point. Had it with ground duck pasta. 95 Point Parker, but I tend to favor the Suckling rating of 91, which more accurately described the wine.
Brunello di Montalcino 2010, San Polo. Of the trifecta I bought and drank in Vicenza, the last one, this one, was the best. Based upon the profile, more modern in style, smaller barrel aging process, probably with some new oak on it. Drank nice on open and after several hours. Had it with 4 different pizzas. Nothing like a 95 point Brunello with pizza.
Castello Romitorio, 2010 Brunello di Montalcino. Upon the open, spice and earth are dominating the nose. The palate is complete, but not luscious, more lean than palate clinging. Tight as hell. On night 2, the spice elements opened up further, but the palate didn't richen up. Needs way more time. Again, ratings were high for this wine. 94 Points from Suckling, RP and WE. Again, I tend to agree with Suckling's evaluation.
Pergola Vece 2008 Amarone, LeSalette. Upon arrival in Vicenza, a mouth filling and rich wine with that characteristic sweetness that comes through. Balanced and nice with the cheeses and mustarda we were snacking on pre-dinner. IPOB thoughts...would they think this is balanced at over 15% alcohol? I do. It's lovely. 95 Points WE.
Gradis Ciutta Collio 2014 Cabernet Franc, Princic, near the town of Gorizia in Italy. Herbaceous and young, I had this at Ai Porteghi in Padua. Worked with the pasta and beef pretty easily. Surprised I could drink a 14 Cab Franc this young. Food for thought.
Latium Morini, Ripasso we had at risottoria. Easy drinker with a diverse offering of risotto. From light and easy to puttanesca. 12-15 months.
Gianni Brunelli 2010 Brunello di Montalcino - this is a more traditionally styled Brunello. Not heavy on the palate with oak or fruit or tannin, but softer, more anise, dried cherry and earth on the nose than overwhelming ripe fruit notes. Elegant. Paired up great with the my entire meal, from cured meat to roasted lamb, Is this a stand-out wine on the initial open. I'd love to see what happened in 24 hours and how it would have developed. 95 Points from Suckling. 95 from Gallioni as well.
After lunch treat.
Monti Garbi Ripasso, 2013 Tenuta Sant Antonio. It was ok. My gut said, oh, this tastes like bulk wine, thin and not overly complex. And I think that sums it up. Not complex. An inexpensive drinker from the region that happens to pop with just the right food.
Recioto Valpolicella 2012, Venturini out of Cariano. At Bottega di Vino in Verona. Corvina, Rondinella, Molinara blended varieties. Pretty awesome wine with tons of flavor. Yes, it's got RS, but it seems to work after the meal. I couldn't drink but a glass of this stuff, but with the dessert, it was great. Now, it wasn't great with just the straight chocolate, then it tasted sour. Cabernet would have been better with the chocolate.
Scarpa, Monferrato Rouchet. Native varietal. Nice full bodied wine with good structure. Spice and fruit. Solid drinker. 12 months in bottle, 12 months in stainless Steel. Surprising structure for no oak.
Dirupi 2014 Ole', 100% Nebbiolo from Lombardia. Not deep and brooding like Barolo or Barbaresco, this is easy drinking wine. Not complex, but fresh, bright flavors, floral notes and just barely ripe red fruits. Had this back at the house in Lucca with tartare and Salad Lyonaise
Tiezzi, Brunello di Montalcino, 2010 Poggio Cerrino. 20 day ferment, 44 months in Slovenian oak, then 4 months in bottle. The flavor with the roasted veal was extraordinary. I can't get past olives, tobacco, and dark fruit and spice notes on this and other Brunello wines. Still lively and drinkable. At Il Santino
One of the last wines I had on the trip. Drank over 2 nights with lighter items, like cheese, salumi, roasted potato. dried cherry, cocoa powder, solid mid-palate texture and clean finish. Solid drinker. Suckling 92 Pts, WE 93 Pts. Great price, under $20.
I discovered this restaurant on one of my random walks down (or was it up?) one of the main thoroughfares of Parma. Located in the Hotel Daniel, Ristorante Cocchi has been around for some time.
To start, Insalata Mista with warm speck and potato. Speck is a smoked ham, usually found in mountain towns. The dressing was simple, a sweet balsamic and olive oil. Solid. Normally I wouldn't order salad but it was kind of nice considering its cold outside, around 38 degrees and I walked about 2 miles to get here. Good start.
Mixed green salad with warm potatoes and speck
Next up, pasta with potato filling and shaved truffle. Good crack of black pepper. There was a starchiness to the sauce, which leads me to believe the pasta was placed in a sauté pan with butter and black pepper with some of the pasta water and tossed through with extra butter. Notice a bit of a brownish sauce coating the tops of the pasta., super viscous.The potato filling was good and hearty, the truffles are all about luxury and perfume. A couple elements on the plate to produce a wonderful lunch.
Pasta with truffles
Grilled steak. Let's get something straight. My server didn't ask me how I'd like my steak because there's only one way it SHOULD be prepared, THIS WAY! No medium or well. Medium rare to rare. No sides. The sauce is olive oil and the garnish is salt. The simplicity of it all. Yes it was tender, yes it was tasty. And if it makes you feel better, I went Paleo on this course.
Filetto di Fassona
The mezzo of Sangiovese from Fattoria Zerbina went with everything. 100% Sangiovese Grosso, aged in stainless steel and concrete vats, no oak, and I'm guessing not aged for more than a year. Easy to drink but not weak or thin. The wine easily paired with this whole meal. This is why I make Sangiovese, because it's good and pairs with lots of things.
Zabaione with crushed amaretto cookies. We've got a Goldilocks moment here. Too much liquor whipped in with the egg yolks and the zabaione is ruined. Not enough and it tastes like mousse custard thingy. But the zabaione at Cocchi, just right. The magic of having a crushed cookie lurking in the depths of that yellow custard is a nice surprise to, not all creamy and luxurious, but with an edge.
Zabaione with crushed amaretto cookies inside
Always some grappa to finish!
Grappa to finish
Ristorante Cocchi, Parma
I enjoyed my lunch experience at Cocchi and my 2 mile walk back home.
As I mentioned in my last post, I can't always start a multi-course meal at 9:00pm. I'll be up till 2am with a heart rate nearing cardiac arrest levels trying to digest 10 courses. Which is why there are multi-course lunch options with the same menu as dinner.
One of those options is the Michelin-stared Ristorante Parizzi.
Lonely Waffle
To start, compliments of the chef, a Parmigiano waffle. Tasty. A good waffle. The next level would have been to sauce it with balsamic as the "syrup" or Saba because basically it's a lonely waffle that needed a partner. Balsamic infused butter? Fried chicken? (too American) Gorgonzola honey? I liked the waffle, but it needed something to pair with it.
A second amuse was a mache salad with stuff I couldn't identify. It was very good and was perfect with the Pinot. It sort of looked like and tasted like cous cous spiked with saffron and sun dried tomatoes. But I can't be sure. It was all served cold....I liked it, I just wished I asked again what was in it.
Mache Salad
Slovenian Pinot, wine highlight of the day
The wine for my game bird courses was a Movia 2005 Slovenian Pinot Noir and it was outstanding. 92 pts by W&S at release, this wine drinks fresh, with full-palate depth, I wouldn't have expected. Cherry skins, licorice and completed integrated and well rounded tannin structure. I would have loved to try this wine at release to compare.
Cracker sandwiches of pheasant pate were next up. The Pheasant pate was uber smooth in texture, a fitting foil for the cracker crunch. In the middle of each pate cracker sandwich, there were caramelized onions waiting for you. The appropriate contrast for the rich smoothiness of pate. Gelatin, placed as garnish, was made with white wine and offered yet more contrast and all important acid to pate cracker sandwich. Well done overall and visually attractive.
Pheasant pate cracker sandwich
Surprise! Caramelized Onion!
Roasted quail with winter salad. The quail was delicious, moist and well seasoned. The winter salad of persimmon, fennel and pomegranate seed is a combination I expect from a 1-Star establishment at this time of year. I could have done without the chickpea cake, don't think it added much. The dish was paired spot on with the Slovenian Pinot. And since I ate the bones with my fingers, they gave me a bowl of warm water with a towel in it to clean my fingers prior to the next course. Excellent attention to detail and unexpected.
Game Bird #2...Quail
Pasta with duck and a bit of broccoli rabe was a high point. I love my pasta. If you're worried about gamy flavors, broccoli rabe will get rid of that notion in a hurry. Sharp flavors of broccoli rabe that contrast the warm, rich, wild flavors that come with rich duck pasta. I like the dish very much and could easily see cauliflower or cabbage used as the contrast to the duck. Possibly a grilled item, such as fennel, as a further flavor development.
Time for Pasta
To finish the Degustazione di Terra menu, a grand presentation of loin with foie gras. The middle of the loin was punched out and foie gras was inserted in the middle. Three sauces or garnishes surrounded the main, true center-of-plate many a chef fail at creating. Not whispers and smears of sauce, but statements of sauce. The foie and loin were balanced out. I thought for sure the foie would have been the star, it almost always is, but there was harmony here.
Highlight of the meal, Loin and Foie
Near the end of its life for my palate
Both the duck and the loin/foie were paired with Castello di Farnetella 2007 Cabernet, Syrah, Sangiovese, Merlot from Sinalunga near Siena in Tuscany. The wine was beginning to give off a hint of oxidation and raisin notes on the nose after about 10 minutes in the glass, on a bottle that was poured to 3/4 empty. I'd say the wine was paired off better with the beef and foie than with the duck filled pasta, as the broccoli through it all off. More thought needs to go into the pasta and wine pairing because of the flavor profile.
Cheese, glorious cheese
Regional cheese selection focusing on one item and one region...Parmigiano Reggiano! Duh! 14, 24, 36 months from different areas of the province. I've experienced this type of tasting before a while back in San Francisco, when the Consortium for Parmigiano came to visit and presented to the trade. I liked the 24 month cheese for this tasting.
Pre dessert #1, Creme anglaise w lemon was light and easy dusted w chocolate. I like this Pre-Dessert compliment a lot. Refreshing, colorful and clean. Winner.
Pre-Dessert #1
Chosen dessert...chocolate cannoli with candied orange and raspberry coulis. Cannoli shells are filled fresh, as they are crunchy, not soggy. Easy, one-bite cannoli. Candied fruit and crushed nuts are often served with cannoli, and there was no exception here. I don't like candied fruit inside my cannoli. I want the option to eat it separately; Parizzi gave me the option to explore the candied fruit on my own, which, I happened to really like. Great dish. Fun, exciting to look at, playful and well de-constructed.
I chose Dessert #2, Cannoli
Post dessert...In rapid fire and in order of how I consumed them: raspberry topped panna cotta was about as light and clean as Pre-Dessert #1; therefore it was devoured. Creme brûlée was not so good, I had one bite and finished. The 4 candied nuts were good so I ate them all, the single chocolate truffle was good, the single lemon ball was great. Done, done and done.
Dessert #3, Post Dessert, Dessert
Sicilian Cab / Cab Franc
From the cheese course through the last dessert, the wine offered was a 2006 Planeta Burdese, Cabernet Sauvignon and Cabernet Franc blend from Sicily. 92 pts by WE and one of their Top 100 wines on release and 91 by WS on release. Riper edge when compared to the other wines I sampled at Parizzi, with prunes, tobacco and spice. The bright fruit was gone, this was a wine that needs to be drunk sooner rather than later. I appreciate its longevity, but it was least favorite wine in the mix; Slovenian Pinot wins the wine award today.
Grappa to finish. No espresso today.
Grappa
Service was solid, attentive but not intrusive. Everyone hustled and I never felt rushed or alone. Stemware replaced swiftly, silverware replaced swiftly, plates taken away 80% of the time by the time I placed the utensils down. Everything is brought on a cart or in a tray and placed away from the table and then brought to you from a service location in the center of the dining room. Michelin service standards here, professional.
A very good experience at Parizzi. The level of service, attention to detail, intricacies on the plate, and atmosphere all lead to a professional dining experience in a restaurant that is expected to cater to a wider, international clientele because of their star rating. Is this better than some of the other places I've dined so far? No. Is it worse? No. It's apples and pineapples; very different dining experiences. Each with their own expectation level though.
I’ve already talked about how good I think Chiaroscuro is on The Cured Ham a couple of times. I'm amazed how little coverage Chiaroscuro gets from the Bay Area food scene, especially for how authentic and consistent it is. I have a special place in my heart for pasta and I feel confident that Chef Alessandro will cook better pasta than I can most nights. I’m sure Chef has off nights, but my birthday dinner was not one of them. And considering Chef's Mother was also in the kitchen, everything had to be good.
I’ve attached the meal as presented that evening. On the cheese plate, a cherry leaf wrapped goat cheese from Basilicata was the standout. A house cured lamb prosciutto had a punch of pepper to it that was unexpected. The desserts that evening were a raisin gelato (that had absolutely no chewy raisins in it), strawberry shortcake, and profiteroles. The profiteroles a.k.a. cream puffs, had nearly the same density, texture, and softness as my Italian Grandmother’s. And yes, both pasta dishes were outstanding. The rigatoni was challenging to the palate with one secret ingredient (which we had to ask Chef about. He was being sneaky about that addition and no I'm not divulging it here).
What I didn’t plan for that evening was a special look inside La Folie. One of my cousins is close to Chef Passot. I was allowed to view kitchen operations at the height of service. Basically a step away from the pass, as I watched Chef inspect and arrange nearly every dish. The kitchen is small, efficient, and very busy. No room for idle chit chat, only communication about their stations and timing. What a delight to watch.
After service was over, Chef sat with my cousin, a good friend, and me for nearly 45 minutes. We talked about food of course, but also family, travel, and living in the Bay Area. Chef suddenly became another friend at the table. Way cool. Chef Passot was extremely generous with his time.
I couldn’t have had a better birthday. Welcome to 40 years on Planet Earth.