What’s a little healthy summer competition between colleagues, especially two newcomers to Northern California, the artisan cheese, sustainable farming, and organic produce Mecca? Now, I don’t want to mention any names, but a certain someone is getting a little fruity in the kitchen lately, and his initials are Will Fertman. That’s right, Will. I’ve seen your posts with your peaches on your pizza and other such Cali-Foodie adventurous combinations, and I must say: I like it. It jump-starts my competitive nature, but I do like it. I’m just wondering what the folks back home on the East Coast might have to say about peaches on a pizza… So here’s some food for thought.
Tonight’s entree-sized salad at Lauren Berley’s Sonoma home:
- Fresh quatre saisons lettuce from my garden
- Fresh snappy California green grapes, halved
- Cucumber, chopped into bite-size pieces
- Granny smith apple, chopped
- Fresh spearmint leaves from my garden
- Grated dill havarti
- Distilled white vinegar
- Olive oil
- Dijon mustard
- DOP chestnut honey from Italy
- Cracked black pepper
A splendid combination of flavors, on every front, I must say. Will, what have you got for me next? And better yet, when can I come over for dinner? Anyone else want a piece of me?