LABOR DAY BARBECUE MENU:
Smoked Oyster Pate and Whole Wheat Crackers – recipe from “Hand to Mouth” Blog
Figs with Lavender Honey
Stuffed Olives with Garlic and Parsley Sauce
Mixed Greens with Heirloom Tomato in Puff Pastry – recipe from “Champaign Taste” Blog
Grilled Whole Striped Bass – served with Salmoriglio Sauce
Grilled Corn – rubbed with Olive Oil, Salt and Pepper
Layered Exotic Fruits Sorbet with Butter Waffle Cookies
Cloudline Oregon Pinot Gris 2005
Chalone Chardonnay 2000
I picked up (literally) the fresh bass down at the fish market after taking some beautiful photos of the port on this hot summer weekend.
Lisa’s fabulous Heirloom Tomato in Puff Pastry recipe with mascarpone, basil, and parmesan.
We serve the tomato tart with a fresh green salad dressed simply with Olea Farms “Lemon Burst” olive oil and fresh grated parmesan, salt and pepper.
All my fresh herbs come from Gail’s Garden. Thanks Gail!
Whole Striped Bass – stuffed with Tarragon, Lemon and Celery, then rubbed with olive oil and grilled.
Gary grills the fish over indirect heat.
The corn grilled just the way we like it!