The unknown is always exciting, especially when it comes to food. Our dinners are usually planned on the fly. Last week Chef Louie started grabbing things from the fridge: a carton of organic eggs, fresh spinach, leftover refried beans from taquito take-out night a few days before, salsa from the same take-out dinner that he mixed with the ground veal that we made for tacos a few days before the taquitos. Our romantic dinner beautifully came together with our favorite wines from Tablas Creek and Lone Madrone.
Whether simple or elaborate, meals are the best when they are made with love!