I’m sorry, but it was an epic dinner.

I’ve been planning on making this recipe for a couple days.

This is where is all started:

Some plums on a stove top.  They were cooked in one cup of dry red wine: a bourgogne by Domaine Chevalier: pere et fils, and two cups of white: “Les Pouches” by Saumur.

I was trying to get an in-focus picture of the beautiful glossy plums being poached in all the wine.  I used both a red and black varietal.The steam made getting the picture in focus all the more challenging.

The next step was harvesting the bounty from my vegetable garden: red leaf lettuce and baby arugula (as in Arugula: how can you go wrong? and this and this

The plums were poached, the pork loin roasted, and the wine sauce reduced.  I plated on my wedding china:

My only crime was not using the good silver; instead it was hand-me-down hammered silver plate.  For shame. But isn’t that plating job just gor-geois? (as in bourgeois: I hate explaining but you need to get correct phonetics here). Here’s another view:

Now here’s the final product of the salad.  I swear I can’t hardly stand ANYTHING but home grown lettuce.  Everything else is just devoid of flavor.  The red leaf combined with the arugula was SO AMAZING.  Honestly.  It grows so easily too.  I did it from seed.  Now everyone out there go out and get yourself some organic lettuce seed and some chicken manure–put it together in any spot of spare earth and you’ll have something better than even a farmers’ market can provide.  

FINALLY: I almost think this should be a separate post.  

DESSERT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I served Fleur Verte.  Fleur Verte, for those of you that do not know, is basically A ROCKRIDGE LIFE encapsulated in the most beautiful and delicate of flavors.  Here she is: a poem in images, though they do not do her justice:

I served Mademoiselle Fleur avec des raisins concordes.  I grew up with Concord grapes in my backyard at Melrose Hill.  The flavor of these grapes is elusive, and always takes me back immediately to images of ephemeral childhood.  Here they are:

We had a receptacle in which to place the seeds:

Here is a view of a dessert plate:

And afterwards we played dominoes.

I told you it was epic.  And I was going to get on Wii Fit today.

HA!

It was a beautiful repast.

Sources from top to bottom:

Left: All-Clad from Williams Sonoma, Right: Grill Pan in Bone by Le Creuset

Dinner: Collette Gold by Haviland, bread basket: vintage

White dessert plates: Mottahedeh, cheese knife is Laguiole

The Concord grapes are shown in Koutani by Raynaud, Crystal goblets are Pearl by William Yeoward, and R’s shirt is oldkotonindustries.com

The sugar bowl for Concord seeds is Jardin Celeste, also by Raynaud, and the domino set is from Gumps, San Francisco.

arockridgelife.com

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EPK

Special thanks to Eric at Paul Marcus, Anthea at Pasta Shop, and all the lovely ladies and gentlemen of Market Hall Produce

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1 Comment

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One response to “I’m sorry, but it was an epic dinner.

  1. sam

    you’re a nerd. i love you.

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