Legal Voice (formerly NW Women's Law Center) Dinner @ Wonder/Wegner Residence

Festival Gourmet 2009 in Puerto Vallarta!
What Dinner for Legal Voice Would Be Like at John Huston’s
Vacation Home Overlooking La Jolla de Mismaloya Circa 1964

The Cocktail Hour and Drinks for the Evening
Bebidas (Beverages)
A Purist’s Scratch House Margaritas
Tequilas Añejo Superfino with Sangrita – Don Julio 1942 &
– Jose Cuervo Reserva de la Familia
Cerveza en Barril Pilsner Urquell
Vinos Biancos – Le Mont 2007 Vouvray Sec &
– Labar de Cervera 2007 Albariño
Vinos Tintos – Grand Réve Ciel du Cheval Collaboration II &
– Wineglass Cellars 2001 Yakima Valley Cabernet Sauvignon
Vino Dulce – 2004 Chateau Ste. Michelle Columbia Valley Late Harvest White Riesling
Amuse Bouché – Avocado with Cilantro Shrimp
Appetizers (Platos Tipicos con Salsas Tipicos)
Tuna (Ahi) Ceviche
Taquitos Mismaloya
Chile Relleno
Las Salsas Tipicos
Salsa de Piña
Salsa Mexicana (Pico de Gallo)
Salsa Diablo (¡Cuidado! Caution!)
Salsa Guacamole
Primer (First)
Platos de los Mariscos a la Familia (Seafood Family Style)
Camarones Gigantes as la Parilla (Grilled Shrimp)
Ojo de Marlin (Eye of Marlin)
Vieira Abodabo (Marinated Scallops)
Zanahorio Sofrier (Carrot Sauté)
Sorbet frutos del bosque (mixed berry sorbet)
Segundo (Second)
Huichinango Zarandeado a la Parilla (Grilled Red Snapper)
Tercer (Third)
Pollo Molé Poblano (Chicken Molé)
Arroz con Caldo de Langosto (Rice in Lobster Broth)
Calabacin Sofrier (Zucchini a la Parilla)
De Postre (for Dessert)
Biscotti con naranja y coco (Coconut Orange Biscotti) with
Dulce de Leche Hielo (literally, “Sweet Milk” Ice Cream)

Menu by Scott Wonder, prepared & served by Scott & Deba with help from a couple friends

Wines donated by Scott & Deba and James & Kate Fessler

Birds flew the nest & there were 4!

Robins have a nest with 3 babies outside my home office window

I didn't see them hatch, but for 6 days they have been eating all the worms their parents can bring them...that and sleeping. Great to see the vestiges of SPRING!

Bellevue, WA: Fertile Ground for Independent Restaurant Operators

Chef Dan, Mikel Rogers & Paul Reder

http://bellevue.com/article.php?id=46 Bellevue.com 6-22-09

Kauai-Sunset over Poipu Beach

Surprise Trip- Direct to Kauai: then Piopu Beach

Organic hydroponic greens-from the Farmer's Market

Ahi from the fish market and lime-soy poki sauce

Everything in techni-color!

Radish Green Ravioli: easy & tastes like spring!

Steam: cleaned radish greens (green tops of radishes, you can add spinach, or other greens as well). Remove from heat as soon as cooked, so that greens as still really bright green in color. Cool.

Get rid of all juice by pressing in your hands. Chop roughly.

Put into food processor and process finely.

Add: Salt to taste, freshly ground nutneg and black pepper. Also add 3 crushed amaretti cookies/biscuits. 1/2 cup ricotta cheese and 1/2 cup feta cheese. Mix well. Fill a tiny bowl with water.

Take Asian dumpling wrappers (circles) and place 3/4 tsp. mixure to one side of wrapper. Take your index finger, dip in water, moisten the edge of one side of wrapper, with water.

Fold over and krimp the edges together. Place on sheet pan to "dry". Repeat until all filling is gone. Bring salt water to a gentle boil. Place pasta packets into water and boil until ravioli comes to surface. Take out with slotted spoon and set on sheet pan lined with paper towels.

Sauce:

Sauteed green onion and cured air cured ham (minced), until wilted. Add 1/2 cup half and half and 1/2 cup veg or chicken broth. Cut fresh corn off of two cobs of corn. Salt and pepper to taste. Keep warm.

Once ravioli is drained, add to sauce and fold in, so sauce covers pasta, but pasta doesn't break up. Serve at once.

Note:

You could garnish with chopped fresh herbs, but after the amazing smell of the steamed greens and the green onions and cured ham......I didn't serve any extra cheese...or anything: It was lovely!

Started from seed: Lots of work and very little reward!

I started these from seeds, in what seemed like February....had to replant them and had them outside during that time when it poured for days on end. Then, the weather got sunny for days on end and many of them "bolted". So, we ate these and then I pulled all the remaining ones out (mostly just green)and am using the greens to stuff pasta. I'll keep you posted on the stuffed pasta!

Radishes from seed: Lots of work for little Joy!

I started these from seeds, in what seemed like Feburary....had to replant them and had them outside during that time when it poured for days on end. Then, the weather got sunny for days on end and many of them "bolted". So, we ate these and then I pulled all the remaining ones out (mostly just green)and am using the greens to stuff pasta. I'll keep you posted on the stuffed pasta!

Le Sabrage-Opening a bottle of Champagne the macho way!

Years ago Scott Wonder, thought it might be fun to learn how to open a bottle of bubbly the way gentlemen in France did, when they all carried swords around with them......wack the top off with a sword......and pour! So, every once in a while he tries it again to keep in practice. Here he was at Grand Cru Wine Bar-recently. He loves champagne the most of all wines.....I bet given the right situation: he might "work" for wine. Cheers!