February 28, 2007 Dinner with David

A last-minute monkey wrench thrown into our plans to sup at Chateau Sellers didn't deter Cafe Drake; 30 minutes later (literally, folks ) and an unexpected change of venue and we were comfortably sharing Gin and Cherry Juice cocktails with our old friend in the kitchen whilst whipping up a novel meal of macrobiotic fare. Far from tasteless, the dinner was composed of mochi casserole (a near-alien product of fermented sweet brown rice) and a sauteed wild mushroom medley with toasted sheets of nori seaweed as a condiment. David supplied a light Bordeaux that stood up to the spiciness of the mushrooms without overwhelming the delicate rice and vegetable (onions, shallots, carrots and shredded cabbage) entree. Photos above testify to the very casual but warm atmosphere.

(Cherry) Gin Rickeys

Mochi Casserole of Sweet Brown Rice with Carrots, Cabbage and Onions

Wild Mushroom Medley with Chinese Dried Red Peppers

Toasted Seaweed

2002 Chateau Le Prieure St-Laurent Bordeaux