Josie
Jeffrey and Chesley and I ate at Josie Restaurant (2424 Pico in Santa Monica) on Sunday night. We weren't super-hungry so we just got a few things to sample:
"Arizona Street" Greens - lettuce greens and aromatic herbs gathered from our local farmers at the Santa Monica market with crisp radishes and baby carrots tossed in a tarragon vinaigrette
Slow-Roasted Beets and Herbed Goat Cheese Tart - a savory tart layered with herbed goat cheese, and filled a variety of market beets, sweet and sour red onions, watercress and organic hazelnuts
Millbrook Farm Venison - served with wild rice tossed with roasted root vegetables, toasted pecans, Jaime Farms’ sautéed green beans, and a crimson poached pear
Assortment of Cheeses - selected daily and served with homemade toasted date brioche, walnuts, and fig jam
I fell in love with the wine: 2003 Herman Story, ‘Larner Vineyard’ Grenache - Santa Ynez Valley
Everything was outrageously good, as always. I just love her venison combined with wild rice, root vegatables toasted pecans,and the poached pear.
I am sitting down now to a glass of Syrah; gonna peruse my cookbooks and plan a menu. I'm having friends over Sunday night.
Oh, and I just brought some basil in from the garden. Think I'll make some homemade pesto for dinner. Oh, and the zucchini I'm going to use for fresh zucchini bread. And my sister says she has a recipe for chocolate zucchini bundt cake that is supposed to be amazing.
"Arizona Street" Greens - lettuce greens and aromatic herbs gathered from our local farmers at the Santa Monica market with crisp radishes and baby carrots tossed in a tarragon vinaigrette
Slow-Roasted Beets and Herbed Goat Cheese Tart - a savory tart layered with herbed goat cheese, and filled a variety of market beets, sweet and sour red onions, watercress and organic hazelnuts
Millbrook Farm Venison - served with wild rice tossed with roasted root vegetables, toasted pecans, Jaime Farms’ sautéed green beans, and a crimson poached pear
Assortment of Cheeses - selected daily and served with homemade toasted date brioche, walnuts, and fig jam
I fell in love with the wine: 2003 Herman Story, ‘Larner Vineyard’ Grenache - Santa Ynez Valley
Everything was outrageously good, as always. I just love her venison combined with wild rice, root vegatables toasted pecans,and the poached pear.
I am sitting down now to a glass of Syrah; gonna peruse my cookbooks and plan a menu. I'm having friends over Sunday night.
Oh, and I just brought some basil in from the garden. Think I'll make some homemade pesto for dinner. Oh, and the zucchini I'm going to use for fresh zucchini bread. And my sister says she has a recipe for chocolate zucchini bundt cake that is supposed to be amazing.