I don't want to post all the pictures on Phobobucket, so here's the link to my travel blog with all the pix/recipes from the weekend.
Jane & Bill's
I'm not posting the following on facebook or anywhere, but thought you all might like to read the personal notes/ideas that came out of the weekend.
Wines from Bill
Sequel – Columbia Valley Syrah 2010 – www.longshadows.com wonderful wine and it’s 14.8% alcohol. John Duvall is the wine maker
Cheese/salumi Allison brought –
Caveman Blue
Serrano
Prosciutto that she made the neatest little ‘cups’ out of
Bellavitano Sartori – Express (rind)
Beehive Seahive Cheddar
Sartori Parmesan – Sarveechie
And darn it, a Pear Sauce that Allison gave me to bring home and crap, it’s still in Jane’s fridge!!! (Bill I need you to send me the info so I can order this – it’s so good)
The Charro Bean soup that I just happened to pull up the thread for just before this weekend – Bill served it and it’s a wonderful soup!
To order Grits (I think the pkg. came from Secret Santa Daphne to B & J)
Beur Brunch Milling
The Chocolate Pots de Crème is from a Bon Appétit – don’t think I added this to the blog.
Long Shadow Winery – a Walla Walla wine
Saggie – Super Tuscan - blend of Sangioviese, Cab, Petit Sirah – so very good.
Expensive but wonderful.
I copied from one of Jane’s books Oyster Rockefeller Soup that sound just delicious – if anyone wants it, I’ll post it.
Charleston, S.C. restaurant for us to visit-
Hanks
Amen Corner
Fig
For those with a wood-fired pizza oven – when removing a cooked pizza on a steel peel, hold up to chimney level for the 900 to 1,000 degree heat for 10 to 15 seconds. Will be perfectly blackened all around the crust. Remove when starts smoking.
No more notes, we sampled wines the rest of the time…………………
Jane & Bill's
I'm not posting the following on facebook or anywhere, but thought you all might like to read the personal notes/ideas that came out of the weekend.
Wines from Bill
Sequel – Columbia Valley Syrah 2010 – www.longshadows.com wonderful wine and it’s 14.8% alcohol. John Duvall is the wine maker
Cheese/salumi Allison brought –
Caveman Blue
Serrano
Prosciutto that she made the neatest little ‘cups’ out of
Bellavitano Sartori – Express (rind)
Beehive Seahive Cheddar
Sartori Parmesan – Sarveechie
And darn it, a Pear Sauce that Allison gave me to bring home and crap, it’s still in Jane’s fridge!!! (Bill I need you to send me the info so I can order this – it’s so good)
The Charro Bean soup that I just happened to pull up the thread for just before this weekend – Bill served it and it’s a wonderful soup!
To order Grits (I think the pkg. came from Secret Santa Daphne to B & J)
Beur Brunch Milling
The Chocolate Pots de Crème is from a Bon Appétit – don’t think I added this to the blog.
Long Shadow Winery – a Walla Walla wine
Saggie – Super Tuscan - blend of Sangioviese, Cab, Petit Sirah – so very good.
Expensive but wonderful.
I copied from one of Jane’s books Oyster Rockefeller Soup that sound just delicious – if anyone wants it, I’ll post it.
Charleston, S.C. restaurant for us to visit-
Hanks
Amen Corner
Fig
For those with a wood-fired pizza oven – when removing a cooked pizza on a steel peel, hold up to chimney level for the 900 to 1,000 degree heat for 10 to 15 seconds. Will be perfectly blackened all around the crust. Remove when starts smoking.
No more notes, we sampled wines the rest of the time…………………
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
