Thankfully, the meeting did include an extremely awesome lunch, prepared by my chef friend Justin and his killer culinary team. Justin modified the menu for me quite a bit, and this was the end result.
First course: Asparagus salad, arugula, baby radishes, fiddlehead ferns and edible flowers, all drizzled with olive oil. (And everything -- except the fiddleheads, I believe -- came from the winery property, including the olive oil.)
Second course: Collared greens (julienned and sauteed with garlic), grilled bok choy, beets and fried sunchoke "chips." (And again, all seasonal and all from the winery garden.)
Third course: Lemon curd and pecan tart topped with vanilla ice cream.
Unfortunately, just as I was about to bite into this, Justin said: "You can't eat that!" And then he took it away from me. (Damn you, gluten.)
But not before I was able to scrape the ice cream onto my real third course: Mixed berries with macerated pine nuts and honey. And this was so incredibly good that I didn't miss the tart at all.
The best part: I actually felt incredibly healthy after eating all of this. Imagine that -- a three-course lunch, and I didn't go into a food coma afterward!
A miracle, if you will.
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