(July 20th-21st, 2013) The rest of the weekend was slightly less decadent than the start. Saturday saw Nate, Mai, Kim, and me headed up to go rafting on the Russian River, sandwiched between stops at farmers' markets and a sea food monger. Amongst other things, Kim and I picked up some cranberry beans - a variety of beans that are red and white marbled with a nutty flavor to them. We saved some for planting next year. A pleasant, relaxing day to say the least, complete with a stop at a brewery and some collective home cooking.
Sunday was a bit more decadent to make up for taking it easy on Saturday. Our first stop for the day was Joseph Phelp's vineyard, one of Kim's favorites. Mai's military discount was stupendously amazing - about half off of an otherwise very expensive tasting bill.
This was probably the first time that I had a wine that was more than $200/bottle (it came with the tasting and, as I said, thank goodness for Mai's military discount). Despite the price tag, it was worth every penny. The insignia wines there are highly recommended. The tastings were delicious/serene/relaxing/wow. There's enough privacy at the vineyard that you can have a corner of the patio all to yourself without being disturbed (or, more importantly, without disturbing others) as you try each of the wines brought to you.
After Joseph Phelp's, we headed to the Farmstead at Long Meadow Ranch for brunch.
Looking back on the weekend, this is what stands out the most as being such a pleasant surprise. Much like the restaurants in Albuquerque that I enjoy the most, this had that farm to table vibe about it with simple, not too expensive food. Starters were potted pig with homemade mustard and toast. Very similar to a pate. The server had recommended that you break up and mix the white film on top (i.e. fat) with the rest of the potted pig to make it extra smooth.
Next, the Sunday brunch cinnamon rolls. Pretty standard, but good nonetheless.
On to first courses: on the left was a little gem wedge salad with Point Reyes blue cheese dressing, bacon, and radishes. On the right, carpaccio of LMR beef with arugula, San Joaquin gold cheese, citrus, toasted almonds, and radishes. Both dishes: fantastic.
Second courses were just as good as the preceding. At top, heritage St. Louis ribs with Point Reyes blue cheese coleslaw fresh out of the smoker. On the left, the Farmstead eggs Benedict on grilled baguette with smoked pork, Tabasco hollandaise, and fried potatoes. And on the right, grilled California rainbow trout with wild mushrooms, fennel, almonds, and bacon vinaigrette.
Unfortunately, we were too rushed from needing to get to the airport to catch our flight home to more thoroughly explore and enjoy the Long Meadow Ranch, but I have a feeling that we'll be headed there again soon if possible.
Sunday was a bit more decadent to make up for taking it easy on Saturday. Our first stop for the day was Joseph Phelp's vineyard, one of Kim's favorites. Mai's military discount was stupendously amazing - about half off of an otherwise very expensive tasting bill.
This was probably the first time that I had a wine that was more than $200/bottle (it came with the tasting and, as I said, thank goodness for Mai's military discount). Despite the price tag, it was worth every penny. The insignia wines there are highly recommended. The tastings were delicious/serene/relaxing/wow. There's enough privacy at the vineyard that you can have a corner of the patio all to yourself without being disturbed (or, more importantly, without disturbing others) as you try each of the wines brought to you.
After Joseph Phelp's, we headed to the Farmstead at Long Meadow Ranch for brunch.
Looking back on the weekend, this is what stands out the most as being such a pleasant surprise. Much like the restaurants in Albuquerque that I enjoy the most, this had that farm to table vibe about it with simple, not too expensive food. Starters were potted pig with homemade mustard and toast. Very similar to a pate. The server had recommended that you break up and mix the white film on top (i.e. fat) with the rest of the potted pig to make it extra smooth.
Next, the Sunday brunch cinnamon rolls. Pretty standard, but good nonetheless.
On to first courses: on the left was a little gem wedge salad with Point Reyes blue cheese dressing, bacon, and radishes. On the right, carpaccio of LMR beef with arugula, San Joaquin gold cheese, citrus, toasted almonds, and radishes. Both dishes: fantastic.
Second courses were just as good as the preceding. At top, heritage St. Louis ribs with Point Reyes blue cheese coleslaw fresh out of the smoker. On the left, the Farmstead eggs Benedict on grilled baguette with smoked pork, Tabasco hollandaise, and fried potatoes. And on the right, grilled California rainbow trout with wild mushrooms, fennel, almonds, and bacon vinaigrette.
Unfortunately, we were too rushed from needing to get to the airport to catch our flight home to more thoroughly explore and enjoy the Long Meadow Ranch, but I have a feeling that we'll be headed there again soon if possible.
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