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We have no idea what the Italian equivalent of Bastille Day is, but we're happy to celebrate. Grilling tomorrow, with veggies and herbs from the garden, amici to share in the bounty, and plenty of Villa Ragazzi Sangiovese to make it all taste wonderful. Hope you're doing the same!
Our Fathers Day feast was a home run.
Slow smoked baby back ribs flavored with a creatively zingy rub and sauce combo, and shaved zucchini interwoven with prosciutto and threaded onto skewers for fast grilling. The latter was served with a lightly and lovely lime/tarragon dressing. The lemon curd pie for dessert may have been overkill... It all tasted fine with chilled dry rosé.
The recipe for zucchini skewers is available on request, but I doubt we'll ever be able to duplicate that barbecue sauce.
Good friend Bernard Pilon, chef of Norwood Country Club in St. Louis and culinary educator extraordinaire, stayed with us this weekend while attending the World of Flavors at the CIA in St. Helena. Post-conference, we plied him with our 2010 Sangiovese and Faraona and he reciprocated by making us a camp breakfast in his shorts and bare feet on this beautiful Napa day, effortlessly grilling potatoes, bacon, eggs and toast on our dilapidated Weber -- while discussing the merits of Salman Rushdie's latest and how to work successfully with unions. He's welcome back, anytime.
I am Villa Ragazzi's default blogger and wielder of the blue pencil.