For dinner last night, I prepared fresh lamb from James Ranch in Penn Valley on our Spode Christmas plates. The James’ longtime customers include Alice Water’s Chez Panisse restaurant in Berkeley. Our sides are roasted red potatoes, asparagus and Portabello mushrooms with Parmesan cheese; and tomato basil soup. The wine also is local, Avanguardia’s Sangineto. It was a delicious dinner, well worth the effort. We are a “food hub”!