Skip to main content

Celebrating Nearly Three Decades of Friendship at Il Grillo

Often I find myself writing about great food and good wine. But I sometimes neglect to highlight another element to a wonderful meal: great friends.


In this case, a small crew from York School's Class of '91 descended on Il Grillo Carmel to celebrate our 25th high school reunion. Most of us in attendance are local, but Keren drove down from the Bay Area, Jesus traveled from Maryland, and Binzee wins the longest trip award for visiting from Japan!

Jay and his team spoiled us with a five course dinner that was truly spectacular. I was laughing and chatting so much, I neglected to take many photos of the food. Whoops...

I.
Tuna Crudo, Polpo Carpaccio (octopus), and Heirloom Tomato Salad


II. 
Ricotta Gnocchi with Wild Mushrooms and Truffle Oil, Pappardelle with Wild Boar, Tagliatelle with Rabbit, and Gluten-Free Pasta with Bolognese

III. 
Whole Roasted Branzino and Grilled Steak

IV. 
Contorni (an assortment of seasonal vegetable side dishes)

V. 
Flourless Chocolate Cake + Gelato

Tonight's adventures included some stories that I had never heard and many stories of the same events from a different person's point of view. What fun! I am grateful to have had these people in my life for nearly three decades...and grateful for my Love to get to meet friends from my teenage years.

 

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas