Paired with 2012 Superstrada. Accented with basil microgreens. Pasta dough was made with a combination of duck and chicken eggs and only semolina

Paired with 2012 I-T-L Cabernet Sauvignon. Finished with fresh grana and olive oil.

Paired with our Proprietary White Wine and Sangiovese. The fennel and carrot salad was marinated in olive oil and Meyers lemon and accented with chervil and basil microgreens

Paired with 2013 Proprietary White Wine. Last of the season heirloom tomatoes with fresh mozzarella, with basil microgreens, a hint of Parmigiano, and a drizzle of olive oil.

I soaked the porcini twice to release more broth for the the Bolognese sauce and then used the porcini in the Bolognese

I used a smoked paprika aioli as my base for the egg yolk filling

Friends from North and South Carolina and Michigan gathered together in Healdsburg for a great weekend.