We are very excited about the new cheese course for our Taste of Big Sur menu. An apple cider that Fiona pressed from our harvest two years ago is ready to drink. Elizabeth made a gelee using the two year old cider and added fresh apple blossoms from the same trees inside. The apple perfectly complements Charlie Cascio’s Big Sur Valencay and a spoonful of local honey. The dish really captures the terroir of our garden.
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