What a wonderful lunch we had with Roy's daughter yesterday at a little bistro downtown SLO - and the charcuterie was just outstanding.
http://www.lunaredslo.com/
Salumi-
Bressola, air-dried, salted beef that has been aged two or three months
Duck Prosciutto, espresso and molasses cured
Jamon Serrano, spanish–style dry cured ham aged six to eighteen months
House Pickled Veggies
Cheese Plate-
Manchego, simple, briny, herbaceous and sweet
Burrata, mozzarella cream within a “bag” of pulled curd
Chevre - fresh chevre marinated in hibiscus flower and olive oil
Cornmeal Crab Fritters with Avoocado Pesto and Apple-Pesto slaw
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Cardamom Chocolate Truffle Torta (almond crust, blackberry-cardamom sauce, whipped cream)
Spiced Apple Pot de Crème (cinnamon, whipped cream, soft ginger cookie)
A very nice lunch, indeed –
http://www.lunaredslo.com/
Salumi-
Bressola, air-dried, salted beef that has been aged two or three months
Duck Prosciutto, espresso and molasses cured
Jamon Serrano, spanish–style dry cured ham aged six to eighteen months
House Pickled Veggies
Cheese Plate-
Manchego, simple, briny, herbaceous and sweet
Burrata, mozzarella cream within a “bag” of pulled curd
Chevre - fresh chevre marinated in hibiscus flower and olive oil
Cornmeal Crab Fritters with Avoocado Pesto and Apple-Pesto slaw
------
Cardamom Chocolate Truffle Torta (almond crust, blackberry-cardamom sauce, whipped cream)
Spiced Apple Pot de Crème (cinnamon, whipped cream, soft ginger cookie)
A very nice lunch, indeed –
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com