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
Homemade dressing:
- Lemon
- Ginger
- Garlic
- 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?
Photo by jacilluch via Compfight
Lauren Berley
Living in New York and Los Angeles, Aspen and London, as well as rural agricultural communities, Lauren has tasted her way through life. Says Lauren: "I want to explore and unearth, both around the globe and at the local fish fry. And taste every cheese, wine and spice in every town, mountain, port, or city... food is a very intimate way of understanding our global brothers and sisters, our heritage, and the beautiful differences that make this a glorious planet."
