A New Year's Week at Casa Paloma

What a crazed, lovely week transpired between Christmas and the New Year. I considered December 26th to be the start of the New Year, because that is when the new energy began for me. Out with the old, in with the new. Remember, the hiking 'til my epiphany came? (along with the sore knees and back!) All was wired for the next few days after that. I could hardly sleep for the next two days, as intensely good and positive thoughts came streaming in.

New Year's Eve was spent at Casa Paloma. David (my sous chef) and his gal, Flip, and their new 7-week old German Shepherd pooch named Ace (David is an avid poker player) came over. Weezie, my old roomie and dear friend, came from Healdsburg as well, with J rose bubbles and brie in tow. David made his grandma's recipe three cheese ravioli and meatballs for dinner, using the tomato sauce we made from up here at the ranch. I made a salad of greens from the garden. A perfect contrast. The night ended early, as we settled into bed at just before midnight. The fog had already set in.

New Years Day was nice. We always plan a hike, but we ended up staying in for the morning. The thick fog that set in the night before still lingered, so we cozied by the fire with cappuccinos. Weezie and I jumped into a quick cleaning project (I always rope her into a "project"!). I then began to prep the evening's dinner, as we were to have a second set of guests that night. Everyone left, and I nested in the kitchen, getting everything together as the opera played softly and the fire rolled gently. Looking out the window, I couldn't even see the slope across the canyon! I felt completely hidden from the world, and it was nice. With no one around, I opted to steal a mid-day bubblebath! I soaked in the claw foot tub laden with generous rose scented bubbles. Then, I geared up for my New Year's Day hike. Daniel bailed on the idea, so I clammered over to his house with a big cup of Nettle and Dandelion tea. Going through the vineyards with visibility of only 10 feet or so was so eerily cozy. The cool moist air was invigorating. It was a perfect hike. When I arrived to Daniel's, he informed me there had been a mix-up of plans, and we were solo that night. So-we ended up at the Villa for dinner. It was nice.

The next day came. In preparation for a grand scale celebration dinner the next night at the Villa, we aptly named "Duck, Duck, Goose," I spent the day in my winery kitchen abuzz with activity. From 9:00 until 7:45 I hustled and bustled to get as much done as possible, for the following day would prove short with such a detailed menu. Upon arrival home, I jumped in the tub again, only this time with a glass of Champagne, to rearrange my mind from prep to dinner guests. Luckily, everything was ready from the day before, so I only had to fire up the oven! Rich and Kara arrived, bringing some stunning wines. The heaviness of my day's burdens left me as we lulled into a great meal with some great conversation. We had foie gras mousse and Epoisses for appetizers with rose Bubbles generously left by Weezie. Then, we had a bottle of 2005 Vacheron Sancerre "Les Romains" with our salad. Of course, we toasted our good friend who makes that wine, Jean-Laurent Vacheron, and hoped life is well for him all the way over in the Loire. For dinner, a seared rare hangar steak with carmelized brussels, James' foraged matsutakes, and a cauliflower gratin, made with black truffle brie, and a smattering of fresh shaved Perigord truffles was enjoyed with a bottle from Rich's dad cellar-a 1990 Chateau de la Tour, Clos-Vougeot. If that wasn't enough, we finished with a bottle of Ice wine from Washington, Kiona. The boys built a fire outside to smoke their cigars, and we girls made tea and I showed off some recent food shots on the computer. We ended the lovely evening at 1:45am, and my alarm was to come early-6:00am.

The day ahead of me was a bit daunting-and I already knew it would be long. The excitment of the menu was the light that kept me going. Guests were to arrive to the Villa at dusk. The guest list was lovely-some of Pat's closest friends, and people I have known for years. The menu is to follow-you'll see that Perigord Truffles are a main focus!

Appetizers

Duck Confit Pizza with Truffle Bechamel, Quail Eggs and Arugula, Shaved Black Truffles

Roasted French Fingerling Potatoes with Bellwether Farms Creme Fraiche and Smoked Trout

Housemade Pork Rillettes

Two local cheeses: Andante Dairy Quattro Staggione and Humbolt Fog

First Course

Wild (shot by Pat) Duck Breat, Served Rare, atop a Risotto of Black Trumpet Mushrooms and Black Truffles (of course!)(the risotto was made with roasted duck stock, of course!)

2004 Kuleto Estate Pinot Noir

A Bounty of Wines made by Brian (Pat's good friend)

Second Course

A Cleansing Garden Salad of Bitter Greens, Pickled Devil's Blood Beets, Cara Cara Orange Segments and Bucheron, with a Citrus Vinaigrette

Third Course

Seared Rare Goose Breast atop Garden Tuscan Kale, Turnip and Potato Gratin, Foraged Chanterelles, and a Boudin of Goose Leg, Pork, and Coriander, and an intense Roasted Goose Reduction, (and more truffles!)

2004 Danielli

1989 Chateau Montelena Cabernet Sauvignon (brought by Bo and Heidi Barrett)

Dessert

Cinnamon Buttermilk Panna Cotta with Muscat Calendula Syrup, Preserved Ranch White Peaches and Walnut Cookies

Muscat Love

By the end of the night, I was feeling the pain. I looked forward to the next couple days off, but to my despair I awoke the next day to more pain and torture. Alas, I am getting too old for 18 hour days. I spent the day in bed, nursing my muscle aches. My sweet Daniel came to the rescue with the massage table. He arrived at dark (when I could finally open my eyes), drew me a bath, made me some tea, and massaged me for two hours. Then, he warmed me some turkey noodle soup (from the freezer-where I always have a stash for moments just like this!). I went back to bed and slept 'til 10:00 this morning.

Now, I sit here, sipping some tea, still in my robe. It's noon. Maybe I'll take a walk in the rain. Maybe I'll go to town for a meal.

Now, begins mine and Daniel's three month cleanse. No wine during the week. The meals will be lots of greens, veggies, and fruit in the mornings. Less meat, more fish. I usually cleanse in October for a month, but this year did not feel the timing was right. Now, with all of this great energy for the new, it seems right. Cleansing is good and feels great. It is a welcome and refreshing change. We'll still enjoy our bubbles and cheeses on Sundays...Maybe I'll have mroe time to post the Oregon trip!

I was thinking the other day, as I prepped that dinner, what an interesting person it takes to be a chef. All those countless hours, spent laboring away, with no one to know the intense effort, on a work of art that is to be consumed within a few hours. It's a curious phenomenon.

I wouldn't trade it for the world.