Forking Tasty

After getting back to San Fran from Seattle, I was hungry. I arrived back to Mulls’ place and like some sort of divine intervention there were a bunch a friends, a bunch of wine and a bunch of food in his kitchen. Ben was at the helm working on 5 to 6 dishes. Brit was making up a little snack plate and Ricky and Mulls were playing with their iPads. Kelly and I got into the wine and the conversation and before you knew it Ben had the spread ready for consumption.

Above is one of 4 porterhouse steaks grilled up to perfection. Ben’s little trick is to finish them in the oven. (might have to steal that one buddy). Below we have the rest of the spread.

sweet corn

roasted onions with dill

roasted pineapples

couscous

Long family Caesar salad

roasted vegetables

We wrapped all that up with a delicious small batch wine made by one of Mulls’ buddies. A 2001 xtant red from Napa Valley. Big and delicious. I love that I can travel all the way across the country and still find a home cooked meal with great friends. Warms my heart and my tummy.