We’ve heard to often in Silicon Valley the phase ‘go big or go home’. For our 8-person dinner party to share the fruits of our #diycookingschool labor, we thought we should go home AND go big.
Go big we did —
Ottolenghi’s 5 lb bone-in lamb shawarma
Mourad’s grated carrot and orange salad and spicy eggplant, tomato and garlic salad
Kitty Morse’s raw fennel salad
Couscous (we used instant – sue us!)
Mourad’s smokey harissa
Janet Fletcher’s homemade yogurt with pine nuts, herbs and spices
And more Julia Child baguette — why not?
Our Anderson Valley wine-making friends brought their own goods to pair with our lamb meal — Van Williamson’s Witching Stick pinot noir and chardonnay, and Susan Lewis’ pinot and gewurtz. In addition to our neighbor, Roederer Brut Rose to start…
In our minds, the stand-outs were not only the individual dishes, but even more the dreamer’s combinations — fork a small bite of eggplant salad, yogurt sauce, harissa and baguette for a spicy mouthful; or lamb, yogurt and carrottes rapees for a hearty citrus surprise.
Said Jake, our Silicon Valley tech dude invitee, “Each dish was wonderful in its own regard, but collectively the spectrum of flavors from the citrus-y carrots, to the heavily spiced lamb — the sum of the whole was great.”
The buffet style lent itself to over-eating, to which we did not turn a blind eye. More surfing or yoga may be required today. Rinse and repeat.