CADS Dinner
Host and Chef: Jym Clendenin
Preliminaries:
Fromager d’Affinois (Fr)
Castello Creamy Blue (Ca)
Point Reyes Toma
Black Pepper Paté (Hayward)
Clendenen Family ’19 Aligoté (Santa Maria Valley, Le Bon Climat)
Starter:
Pasta with Green Puttanesca <click here for recipe>
Clendenen Family ’16 Pinot Noir (Santa Barbara County, Rancho La Cuna)
Main:
Wild Salmon
Roasted Asparagus with Crispy Leaks and Capers <click here for recipe>
Au Bon Climat ‘14 Pinot Noir (Santa Maria Valley, Bien Nacido Vineyard)
Dessert:
Apple Tart (La Baguette)
Taylor Fladgate ’13 Late Bottled Vintage Port (Portugal)