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)