I interrupt my regularly scheduled HdR programming to let you all know that spring has officially sprung!
Yes, indeed I believe that the winter rains are behind us once and for all. Here in the Bay Area, or Oakland, Ca to be more precise, everything’s a bloomin! Red, orange, green, violet..morning walks in my “urban” neighborhood of Temescal are a veritable riot of colors.
Right up the street from my pad is the Temescal Farmer’s Market. Every Sunday, some of the best produce to be found in these parts makes its way to this fun and low key foodie shopping mecca.
My good friends Kristen and Matthew visit the market just about every weekend. This past week they returned clammering about the unbelievably gorgeous snap peas to be found at our marche.
From the looks of this picture, I believe that they are right! I think that I’ve mentioned before that I am fortunate to a) have great friends and b) have great friends who are excellent in the kitchen.
Matthew and Kristen fall squarely within this camp..so the other night when they invited me over to their pad for an impromtu dinner without hesitation I yelped..yes!
We started off the evening with a Champagne toast! I brought over a bottle of one of my current favorites..this vintage Grand Cru Rosé Champagne from the warm (but juicy) 2003 vintage. This spicy rosé is made using both the saignée method as well as by the addition of still pinot noir wine. All of the fruit is from the Grand Cru villages of Ambonnay and Bouzy.
While shucking our peas, we also sipped on this delicious and sprightly Austrian Gruner Veltliner. If there was ever a quintessential “spring” wine, I believe that a Gru Ve like the Berger would be it. Super fresh, crisp..redolent of green apples, snap peas and fresh herbs..it is absolutely delicious!
While Kristen and I shucked, Matthew pulled out this beautifully prepared beef brisket, complete with a flavorful salsa of tomatoes, herbs, spices, and spring onions..
Now a bit more Champagne (the juicy pinot fruit goes so well with the spicy salsa) while the meat is sliced and plated..also while those gorgeous peas get just a flash of heat before hittng our dinner plates..
The beautifully tender and flavorful brisked was served along side roasted potatos and our green snappy peas. What to pair with this delicious course? A 1998 Vieux Telegraphe Chateauneuf-du-Pape from Matthew’s cellar!
Thank you KT and MP for such a fabulous Spring dinner!