Grilled Ribeye with Herb Compound Butter

This is a tardy post from last weekend. This was my last supper before I started studying for the California Bar Exam (pun intended).

I made a grilled ribeye steak with a homemade herb compound butter (herbs straight from our garden).

We had that with an arugula salad tossed with roasted beats, strawberries, almonds, Feta cheese and some delicious 20-year aged balsamic.

We washed that down with one of
favorite wines: the Ridge Vineyards Jimsomare.

We also had some tasty Brie.

Delicious Last Supper.






Burgundy Braised Short Ribs with Roasted Fingerlings and Patty Pan Squash

Tonight we had Kathleen’s mom over for dinner. I made burgundy braised short ribs. I served them with garlic herbed roasted fingerling potatoes and oven-roasted patty pan squash with thyme and rosemary.

The short ribs fell right off the bone. Very tasty.

We also had a 2005 Gevrey-Chambertin Champonnet.



Book Review: “Taste What You’re Missing” by Barb Stuckey

Did you know that taste is actually only 10% something we do with our palate and 90% by smell? Did you know that most of smelling the food you eat happens inside your mouth? Did you know that the reason you might like brussels sprouts while your wife cant stand them is because she might have more taste buds in her mouth?

I picked up this book last weekend on our trip up to Sonoma. Barb Stuckey’s book is a must read for anyone interested in understanding the science and psychology behind the foods we love and hate. The book has great tricks to help you enjoy foods you thought you never would. There are tips on helping teach your kids how to try new foods. Most importantly though, “Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good” teaches us how we should be enjoying our food. I highly recommend this book as a quick read for anyone interested in great food

Mission Cheese – San Francisco, CA

The last stop on our anniversary trip was the perfect spot for the proverbial cherry on top. We went to Mission Cheese in San Francisco where we tried a selection of excellent domestic cheeses, wines, beers, and salumi. The duck and pork pâté with cherries and pistachios was an excellent salty-sweet treat. However, by far the best part was the service by our incredible waitress Sarah. She was knowledgeable, thoughtful…and oh yeah, she is family.




Humphrey Slocombe Ice Cream

It was a crazy line, but well worth the wait to get some amazing ice cream. Kathleen had balsamic caramel and Tahitian vanilla, while I had balsamic caramel, mushroom, and peanut butter curry. They might sound different, but they were all delicious.




Crab at the Franciscan

We made it into San Francisco this morning and stopped at The Franciscan for some delicious fresh crab for lunch.




Glen Ellen Inn Grill and Oyster Bar

Glen Ellen Inn is a very special place for us. This is where I proposed to Kathleen two-and-a-half years ago. The place remains a remarkable family-run hidden treasure. Nestled is sleepy Glen Ellen the Inn has hidden cottages overlooking a creek behind the restaurant. The restaurant serves the best of fresh seasonal local cuisine with a homey touch.

For our appetizers we had a roasted garlic fondue and dungeness crab pot stickers.




Next we had some incredible grilled oysters in a lemon dill cream. For the main course Kathleen had a mustard crusted duck breast with wild rice and I had the cioppino. For anyone that doesn’t believe that love is an essential ingredient in great food…please come try this cioppino broth. It is perfection. The best cioppino in northern california is not is San Francisco…you need to drive about an hour and a half north to Glen Ellen.



Although we hardly had room left, we forced ourselves to have dessert since we were celebrating a special occasion. Kathleen had Glen Ellen Inn’s famous sundae with toasted coconut. I had the buttered popcorn ice cream. Well worth the extra calories.