arugula/speck; salmon/salsa/peas; apple/cheese


The meal included three courses, each with its own aesthetic, and all the food groups appear to be represented.  The images aren’t bad, so here they are, beginning with the first.

  • thinly-sliced Alto Adige Speck from Eataly, drizzled with Lamparelli olive oil from Buon Italia
  • arugula from from Migliorelli Farm, dressed with the same oil, drops of lemon juice, salt and pepper
  • slices of ‘Rustico Classico” from Eataly
  • the wine was a California white, from Napa Valley, LMR Rutherford Longmeadow Ranch Sauvignon Blanc 2013


  • wild Coho salmon fillet from Whole Foods, roasted in butter, then dressed with a sauce of chopped heirloom tomato from Berried Treasures, basil from BloomMarket Garden (Massachusetts) from Whole Foods, chopped, and chopped lovage from Mountain Sweet Berry Farm, a bit of lemon juice, and olive oil
  • pea pods from Norwich Meadows Farm, blanched, then finished with salt, pepper, and oil
  • the wine was a California Red, Forenzo Pinot Noir Sonoma 2012


  • sliced Arlet apple (aka “Swiss Gourmet”) from Samascott Orchards
  • Slybro goat cheese from Consider Bardwell
  • the wine was the same Pinot Noir that accompanied the previous course