Tonight’s dinner, on a lovely Autumn evening on our patio, was two more filets from our yellowtail jack - pan broiled in Meyer-Lemon Olive Oil, seasoned with SI Spicy Seafood Seasoning, Lemon Pepper, & Salad Herbs. It was served with pan-drippings reduced with Vermouth and Farmers’ Market Beet Greens steamed with chopped garlic and finished with coarse sea salt and Meyer Lemon Olive Oil. All was enjoyed while watching smoke from a fire on the other side of the foothills rising into the Eastern sky; and indulging in a 2005 Domaine Pavelot Savigny-les-Beaune 1er Cru ‘La Dominode’ - purple-red in color, bright, rich red fruit in nose and flavors; bright fruit mid-palate with good acidity for the rich fish; and a very long, bright fruit finish. It was a very enjoyable early Fall evening.
Then for dessert we had some Brix Chocolates, that we got at Wine & Chile, with another 2006 Virtuoso, while watching several TiVo’d shows in our den. Chocolates and Virtuoso are very good pairing.