rhubarb three ways!
A dessert by Le Cigare Volant pastry chef Yoomi Shelton riffed on the theme of Live Earth Farms rhubarb. From left—panna cotta topped with rhubarb coulis. In the center a rhubarb crisp topped with ginger foam! and on the right, jasmine ice cream on a brilliant...
La Posta & the Sensuous Appetizer
How good does this salad of radicchio, arugula and fava beans look? Almost as good as it tasted last night. Add a few slices of beet to continue the brilliant magenta colors of the radicchio, and then top it with a trio of sardines and an egg from those contented...
Academic Dooniverse
It was a town/gown Who's Who last Monday at Le Cigare Volant, as the UCSC Arts division celebrated the launch of a student-designed label for a Banana Slug Roussanne 2010, made by Bonny Doon Vineyards. Art major Louise Leong's crisp, colorful label design won the top...
Peay Tasting @ Soif
Anybody who wants to learn more about wines, winemaking and especially meet those who are most inside the process—winemakers themselves—should take advantage of the always-exciting wine tastings offered by Soif. Generous pours, cheese, bread and Marcona almonds,...
More Surprises from Doon
An exciting new chef, a logical new name—just when you thought the dust had actually settled over at the section of the galaxy ruled by Bonny Doon Vineyard.....think again. A new terroir-driven wine list—soon to be unveiled—will shake up your tired old...
Inside the Flame
A book of sensory adventure: The rituals, passions and discoveries of an engaged life.