Berkeley, December 16, 2009—ANOTHER DELICIOUS LUNCH upstairs in the café today:
Frisée, tardivo (radicchio), hardcooked egg, garlic and anchovy in a perfect dressing; then
braised short ribs with little turnips, mashed potatoes and celery root, and salsa verde. Comfort food. And dessert: panna cotta flavored with bay leaf and drizzled with huckleberry coulis, two words I never expected to juxtapose.
Rosé, Lurton (Semillon, Merlot, Cabernet sauvignon), 2008; Zinfandel, Green and Red, ?2008