Generously gifted chanterelle mushrooms from the Oakland hills chopped and fried in homemade butter and 1987 Bartoli Marsala from Sicily. Gently tossed with a northern Italian black rice cooked in bird broth; finished with toasted Oregon hazelnuts, and thick clouds of finely grated sheep’s milk Pecorino. Old Stock Ale 2011, aged in bourbon barrels from Mendocino’s North Coast Brewing Company, drinks like fine wine. Dessert of bitter chicories with aged balsamic and good green oil completes my solo winter supper.
Heritage Culinary Artifacts