Last night’s dinner was a 0.81 lb. filet of wild Alaskan King Salmon - cut in half and pan-grilled in Tahitian Lime Olive Oil, seasoned with Key Lime Pepper, San Francisco Bay Seafood Seasoning, Tarragon and Chervil. Veggie was Green Chard steamed with chopped garlic and finished with butter, freshly ground black pepper, and Kosher salt. Wine was a very tasty 2006 Domaine de Montille 1er Cru Volnay ‘Les Champans’ - Cork saturated an irregular half inch, dark ruby in color; rich, flavorful red and dark fruit with adequate acidity, and little tannin; with a long, complex fruit finish. The wine was very enjoyable with the salmon.
Then for dessert we each had a glass of egg nog with a shot of brandy and topped with ground nutmeg. Even though the egg nog wasn’t very rich, it made a nice finish to a good meal.