I sometimes (if not always) think I'm the luckiest girl in the world. My husband is an incredible chef and cooked up the most wonderful meal for our friends last night.
We started off with two crostinis - one with burrata and prosciutto and the other with salmon tartare and creme fraiche. We paired these with a Kistler Chardonnay (one of our faves). We then moved on to a fresh fig and balsamic dish (the best season for figs!).
Then came a pasta course. A pappardelle with crisp prosciutto and peas, which we paired with a bottle of Caymus Special Select 1995.
We then moved on to the main course - a rosemary spring lamb with dijon mustard parsley bread crumbs.
We of course had to save room for 
dessert. I tried for the first time a healthier version of a Cannoli. To my
surprise, it turned out quite well. The cannoli went perfectly with the Noble Rot, a Tor Kenward wine named after the molding process found in such wines as the Chateau d'Yquem. Tor makes this brilliant effort in extremely small quantities and truly gives d'Yquem a run for its money.
dessert. I tried for the first time a healthier version of a Cannoli. To my
surprise, it turned out quite well. The cannoli went perfectly with the Noble Rot, a Tor Kenward wine named after the molding process found in such wines as the Chateau d'Yquem. Tor makes this brilliant effort in extremely small quantities and truly gives d'Yquem a run for its money.
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