Figs, Ribeye and Justin

Succulant figs, grilled meat, flowing goat cheese & reduced balsamic started the event. A time, a moment, flavors of life to be cherished. Perspective sprouts here in the candlelight with loud conversations surrounding in Italian flair. Four square delights now rest between us on a sun shaped plate. Each hand kneaded, filled, pinched & loved with oils & spices both potent & remarkably smooth. Conquered later by the powerful sage & rosemary upon a seared ribeye marblized with melting flavors.

Then Justin arrives with the coco dusted chocolate mousse. The mousse is light but concentrated with the sweetest berry sauce. Justin was splashed in reds, yellows and ocean blues. Proudly offering a similar jammy wild berry scent this Justin 2003 Cab Sav releases a toasted marshmellow essence with a slightly tarty finale.