Eat+Drink

Enjoy the food. Savor the conversation.

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July 25, 2015 with Clark Staub

Clark Staub is the founder of Full of Life Foods in Los Alamos, California. A self-taught baker and chef, he is an enthusiast for many things. His Full of Life Flatbread Pizzas can be found frozen in many grocery stores, his restaurant is open every Thursday through Sunday and he can be found baking around the country with his portable wood ovens.

Menu

Cocktails
Wine: 2014 J.Brix Cobolorum Sparkling Riesling, Kick On Ranch
Pan con Tomate with Bob's Well Bread 

Cayucos (Abalone) Ceviche served in its own shell

Dinner
Wine: 2014 J.Brix Uncontainable Vin Gris of Grenache, Santa Barbara Highlands
Santa Rosa Road Heirloom Tomato Gazpacho
 
Wine: 2013 J.Brix The Augur Riesling, Kick On Ranch
Summer Salad Tutti Frutti Farm Heirloom Tomato and Melon Salad with Cracked Coriander and Balsamic
 
Wine: 2013 J.Brix Audire Pinot Noir, Kick On Ranch
Stonefruit-braised leg of Goat from Jimenez Family Farm in Los Olivos
with Blistered Padron Pepper Pistou and Summer Squash

Ravioli of Lamb Neck from Jimenez Family Farm
with Vegetable Ash Sauce
 
Dessert
Wine: 2013 J.Brix La Libresca Grenache, Santa Barbara Highlands
New Cuyama (Pistachio Cake) with Albion Strawberry Meringue and Rose-scented whipped Yoghurt

April 26, 2014 with Clark Staub

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Two weeks ago was our kick-off to the Eat+Drink 2014 Supper Club Season and it was AMAZING!  If you were there, you know what I’m talking about and if you weren’t, WOW did you miss out on a culinary experience that would have blown your mind.  Chef Clark Staub of Full of Life Flatbread and J.Brix Wines stuffed us full of food and wine until we cried for mercy.  Check out the pictures above and kick yourself for not joining us!  

1st Course: Morro Bay Oysters with Mignonette & Spring Pea Soup
Wine: 2012 j. brix “The Augur” Riesling, Kick On Ranch Vineyard

2nd Course: Burrata-stuffed Artichoke wrapped in Prosciutto & Spring-Greens Salad
Wine: 2012 j. brix “Audire” Pinot Noir, Kick On Ranch Vineyard

3rd Course: House-made Chorizo-stuffed Santa Barbara Squid w/Beans and Aioli & Shaman’s Flatbread
Wine: 2011 j. brix “La Belle Rêveuse” Syrah, Alamo Creek Vineyard

4th Course: Smoked Goat-Milk Ice Cream, Cajeta, Pistachio Cake