The Chef: Elizabeth
The Menu: A big pile of polenta, topped with a wine-infused tomato sauce with simmered garlic, onions, raisins, and Swiss chard. A simple spinach salad turned into something spectacular with the addition of huge, ripe, delicious, amazing strawberries, which were hand-delivered, fresh from the farmers' market. They got tossed in with some cucumber, avocado, and pumpkin seeds, and topped with a cherry-balsamic vinaigrette.
The Goods: Not only were today's strawberries outrageously good, they were also a thoughtful gift from our lunch guests! We had the highly enjoyable company of Melissa's parents, Dave and Sue, which means that we have now met the entirety of la familia Feineman. Our guests lucked out on getting a very sunny day here in SF, which just might have thrilled us slightly more than it did them, since they are currently visiting from Texas, where the daily temperature hovers somewhere around 8 bajillion degrees.