Fresh, local rack of lamb before Christmas and local wine

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”!

Author: jeffpelline

Jeff Pelline is a veteran editor and award-winning journalist - in print and online. He is publisher of Sierra FoodWineArt magazine and its website Jeff covered business and technology for The San Francisco Chronicle for 12 years, and he was a founding editor and Editor of CNET News for eight years, among other positions. Jeff has a bachelor's degree from UC Berkeley and a master's from Northwestern University. His hobbies include sailing, swimming, and trout fishing in the Sierra.

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