We prepared a luncheon today for a group of ladies at a mountain retreat near Santa Barbara. Often, we are privledged to serve at magnificent properties. Thes one dates back to the early 1900s.
It was the simplest of luncheons. We started with prosciutto-melon and gazpacho shots, main course was a salad with fresh ahi tuna, saffron poached potatoes, olives, hard-boiled eggs and some vine tomatoes with sides of lovely bread from D'Angelo bakery. Dessert was a trio of sorbets and some French cookies.