Last night for a ‘light’ meal between truffles at Jeff Pfohl’s on Thursday and Champagne & Caviar tonight, we started with crab salad in half an avocado each. The crab salad was made with 1/3 pound of crab claw meat, capers (in balsamic), mayonnaise, whole grain mustard, SI Salad Herbs, and tarragon. I mixed up the salad just before we headed for Friday wine tasting at Susan’s Fine Wines. When we returned, the crab salad flavors had blended nicely. The California avocado (Kaune’s had nice ripe ones again) was cut in half, peeled, and seeded; and then the cut side of each half was seasoned with lemon juice and SI Beau Monde.
The crab/avocado salad was very enjoyable with a rich 2006 Merlin Pouilly-Fuisse ‘Clos des Quarts’- initially, pale greenish-yellow in color, deepening to medium yellow-gold with time in the glass; rich, minerally white flowers and fruit in nose and flavors; full-bodied middle with rich fruit and good acidity; and a long complex, mineral and fruit finish.
Then also with the Pouilly-Fuisse we each had a bowl of chicken and pasta soup - rich chicken broth, chicken meat, rotini, carrots, celery. and garlic. This also was quite good with the rich Pouilly-Fuisse. At that point we were both full enough we didn’t need dessert. So we watched Stage 5 of the Tour of California (via TiVo) and went to bed.