saddles and cilantro
One of my favorite questions is: “Hey Di, I am going to/trying/visiting/touring X this weekend. Want to come?”
Well of course I do!
This weekend it was horseback riding lessons and a neighborhood Asian market/deli for lunch.
We drove north of the city to the farm. A view from the barn:
In the barn:
The gear:
(Isn’t that saddle leather gorgeous?)
Had to take a photo of the liability sign:
This was a neat experience. I didn’t ride, as it was my friends lesson. (I’ve only ridden a horse once, so I would’ve been a hot mess out there anyway.) I did get to watch everyone collect all the gear they needed to ride and brush and prep the horses. The amount of prep time and gear involved surprised me, along with how much skill it takes to just simply stay on the horse. I’ve been skydiving and I think I’d be more scared to be on a jumping horse than I was jumping out of a plane.
After the riding lesson, we drove back to the city and stopped at this great little Asian market for lunch:
To go goodies:
…and you’ve got to love those random food items that are in some kind of gel, liquid or other:
I wasn’t brave enough to try any of those items, so I opted for a veggie sandwich and it was oh so good. Can you say avocado, jicima and cilantro? Yum:
Good company, New experiences, cheap, fresh, and delish eats = happy Saturdays.
barboursville wine, berkeley hotel, very happy guests
***(I am hoping Jason, Winemaker Luca from Barboursville, and all the wonderful staff at the Berkeley will forgive me for this severely delayed post.)
On March 24th during Virginia Wine Week, I was fortunate enough to be invited to the Barboursville Vineyards Spring Wine Dinner in Downtown Richmond, VA at the Berkeley Hotel. The reception started at 6:30pm sharp and we were greeted by the friendly staff at The Berkeley, along with some delicious Barboursville 2010 Sauvignon Blanc:
To accompany this first wine, going with the local and Virginia theme were Rappahannok River Oysters on The Half Shell:
There were plenty of wine glasses lining the bar ready for a full evening of tasting:
…and Winemaker Luca Paschina cheerily greeted us and the rest of the guests. Meet Luca:
He could not have been more humble, warm, or genuine. It’s always refreshing when I meet someone so accomplished and talented who doesn’t have an ouce of ego.
After chatting with Luca and the Berkeley staff for a while as we sipped our Sauvignon Blanc, we were welcomed to the dinner table where we met the menu illustrating the 4 courses we were about to indulge in:
Can I just note here how much I love a long dinner, with a group of people who appreciate the art of food and drink? I am a true believer in feasting with good company, no one checking cell phones or watches, but simply engaging in interesting conversation and all laughing together fully appreciating the moment. No matter what state, country, time, place- this is my idea of a perfect night.
The first course; 2010 Barboursville Pinot Grigio with tuna tartare over arugula salad with toast points:
The fresh-made puff pastry and arugula with dressing on this course was absolutely to die for.
The second course of grilled mushroom stuffed with mushroom risotto and white truffle oil came beautifully decorated and included 2008 Barboursville Barbera:
They had me at white truffle oil!
Course three was braised beef cheeks over herb scented polenta served with Barboursville Ninth and Tenth Edition Octagon:
I may have actually licked the plate after this one. I think my “I am a vegetarian” thing might be getting old at this point. I’m fairly regularly consuming dishes like this- the one’s that are prepared to perfection and I’m simply not able to hold my veggie only willpower. (I think I’m Ok with that actually.)
Each wine was paired impeccably with the first three courses, but I have to say, my favorite was the last; Bubbly. Ahhh…
To finish up the evenings feast, we were served Babroursville Brut NV with two local Virginia cheeses, one California, One French and three local Virginia honeys:
Cheese, honey, bubbles and the privilege of sitting next to Winemaker Luca while I dined? I’m still smiling. Cheers to that!
After working in Napa last fall, it was a special treat to get an invite to this dinner and sit next to the chef of grapes, Luca, as I often miss that Napa lifestyle and conversation. I asked Luca loads of questions which he was happy to answer. All in all it was a fantastic night that could not have left us all more stuffed or satisfied.
If you live in, or visit Virginia, add Barboursville Vineyards and The Berkeley Hotel to your list of must experience places.
Many thanks to Jason and Luca from Barboursville and all The Berkeley Hotel staff for the invite an accommodation. I’ll be back for more!