Dinner on 1/16/2011 was a team affair. I made Chicken with Wild Mushrooms and Roasted Garlic. Carl made Farro with Artichokes and Herbs. We had it with a Mâche Salad with Edible Flowers, and the usual dressing.
The chicken and the farro were both new recipes, and both came from Food and Wine Magazine.
The wine with this meal was a 2007 Patton Valley Pinot Noir, brought by our friends Kris and Tony.
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