Sunday, July 11, 2010

Wine and Beef

Today we spent a lovely evening with our friends, sampling many a bottle of wine, grilling beef and eating too much.

First: sliders.
When you want to make sliders, do them right! Homemade brioche buns. Homegrown, grass and milk-fed, dry aged Shorthorn beef, grilled. Bacon, caramelized onions, and aioli. Sorry - no pictures! They were too good and gone too fast.

And more of that excellent Mac beef - New York steaks. Each steak weighed over a pound.

Some happy vegetables:

And dwindling wine:

Peach shortcake and late harvest Sauvignon Blanc.

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