Woke up to another stellar Sonoma Saturday morning. Last night, after sipping a little Gloria Ferrer bubbly, four of us headed up the road to Glen Ellen Star. The meal and service couldn’t have been better. Their rich, earthy food was perfect for an early fall (but hot) evening. Roasted brussels sprouts with bacon, a whole, boned branzino stuffed with local Meyer lemons, ending with old fashioned apple crumble and vanilla ice cream. Yum.
Last night’s great food got me in the mood for cookin’ this morning. Left from this week’s produce box from Sweetwater Farms was the perfect ingredients for ratatouille, that quintessential Provençal dish that’s best made with organically grown vegetables. Since I can never follow a recipe, I added a few extra ingredients, such as two salt packed anchovies and a bit of mushroom soy sauce. These are great ingredients to add depth to the flavor and compliment the tomatoes, eggplant and zucchini.
Tonight we’re looking forward to a picnic at the Marin Symphony Waterfront Pops with our friends Peter and Susan. What a treat! We’ll take our big picnic basket and fill it with the ratatouille, and fresh Wine County Pasta with homemade pesto. A hearty zin might be good with this menu.