03/18 James Beard House — 3rd course: ducketta, fermented apple, herb salad
Very aromatic, loved it — 6 years ago
Enjoyed — 6 years ago
Tried at June — perfect for a 75 degree Saturday afternoon — 6 years ago
03/18 James Beard House— 1st course: hamachi crudo — 6 years ago
Mallory had this 6 years ago
03/18 James Beard House — 2nd course: roasted cricket, hempseed tahini, pickled persimmon, pistachio, spiced flatbread — 6 years ago
03/18 James Beard House — fourth course: polenta, flat iron steak, porcini jus — 6 years ago
Mallory
Really nice. Light and super sippable Pinot noir — 5 years ago