Tonight De Tierra Vineyards paired up with one of my favorite restaurants - La Balena Carmel - for a wine dinner: warmed olives with fresh bread; grilled octopus, fingerling potatoes, housemade pancetta, and apple mostarda; baby lettuce, pear, walnuts, and moscato vinaigrette; agnolotti with herb ricotta and Fogline Farm pork sugo; chocolate and balsamic-braised beef shoulder over creamy polenta with broccolini; and dolci.
As always Emanuele and Anna Bartolini, La Balena's owners, Chef Brad Briske, and Team la Balena created an astounding dinner. Two courses in, we all decided that we needed to expand our vocabulary. Wow, was all we kept murmuring, mouths stuffed with delectable morsels. Nothing short of amazing.