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Mar 2

Mar 2 Meadowood, Napa Valley, CA

Adam Goldberg

California, United States

Photographs from my meal in United states ,California at Meadowood, Napa Valley, on March 2, 2013.

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Cursus Amet

Sed purus sem, scelerisque ac rhoncus eget, porttitor nec odio. Lorem ipsum dolor sit amet.

Pellentesque Risus Ridiculus

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Porta

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Rosemary

Billecarte Salmon

Pickled garden vegetables

Garden snacks

Black rice, nori

Peter Michael l'Après-midi 2011

1st Course: Whipped yogurt, black sesame, pickled plum, shiso

2nd Course: Cuttlefish, lardo, lettuce

3rd Course: Spiny tail lobster, avocado, caviar, flax

4th Course: Succulents, warm caviar

Meadowood, Napa Valley, California March 2, 2013 900 Meadowood Ln St Helena, CA 94574 +1 (707) 963-3646 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

5th Course: Acorn miso, dried bacon

6th Course: Kohlrabi, dashi, rye bread, mustard seeds

Martinelli Chardonnay 1999

7th Course: Cured abalone, rancho gordo beans, nasturtium, sunch

8th Course: Hamachi, mustard of last year's grapes, beef tongue

9th Course: Hamachi, mustard of last year's grapes, beef tongue

Meadowood, Napa Valley, California March 2, 2013 900 Meadowood Ln St Helena, CA 94574 +1 (707) 963-3646 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

10th Course: Bouillon of roasted meats

11th Course: Milk-poached guinea hen "bonito"

Littorai 2009, Cerise Vineyard

Meadowood, Napa Valley, California March 2, 2013 900 Meadowood Ln St Helena, CA 94574 +1 (707) 963-3646 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

Notre Vin 2004, Cabernet Sauvignon

12th Course: Lamb in Calistoga clay

Androkteinos

12th Course: Lamb in Calistoga clay, pickled lime, lentil, marro

13th Course: Sweetbread, spring garlic cress

14th Course: Robiola "bread and butter," presentation

St. Louis "Peche"

14th Course: Robiola "bread and butter"

15th Course: Koji sorbet, manzanita berries

16th Course: Citrus, cookie rue

Chefs Enrique Olvera (Pujol, Mexico City) and Christopher Kostow

Meadowood, Napa Valley, California March 2, 2013 900 Meadowood Ln St Helena, CA 94574 +1 (707) 963-3646 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

Kracher 2008

Meadowood, Napa Valley, California March 2, 2013 900 Meadowood Ln St Helena, CA 94574 +1 (707) 963-3646 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

17th Course: Smashed salad, spring peas, white chocolate

Eau de vie

18th Course: Candies

Meadowood, Napa Valley, California March 2, 2013 900 Meadowood Ln St Helena, CA 94574 +1 (707) 963-3646 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

Glenlivet 1969

Meadowood, Napa Valley, California March 2, 2013 900 Meadowood Ln St Helena, CA 94574 +1 (707) 963-3646 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

18th Course: Candies

Meadowood, Napa Valley, California March 2, 2013 900 Meadowood Ln St Helena, CA 94574 +1 (707) 963-3646 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

Glenlivet 1969

Meadowood, Napa Valley, California March 2, 2013 900 Meadowood Ln St Helena, CA 94574 +1 (707) 963-3646 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

Chefs Enrique Olvera (Pujol, Mexico City) and Christopher Kostow

Meadowood, Napa Valley, California March 2, 2013 900 Meadowood Ln St Helena, CA 94574 +1 (707) 963-3646 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

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Hi.

Mar 2 Meadowood, Napa Valley, CA

Cursus Amet

Pellentesque Risus Ridiculus

Porta

Etiam Ultricies

Vulputate Commodo Ligula

Elit Condimentum

Aenean eu leo Quam

Cursus Amet

Pellentesque Risus Ridiculus

Porta

Etiam Ultricies

Vulputate Commodo Ligula

Rosemary

Billecarte Salmon

Pickled garden vegetables

Garden snacks

Black rice, nori

Peter Michael l'Après-midi 2011

1st Course: Whipped yogurt, black sesame, pickled plum, shiso

2nd Course: Cuttlefish, lardo, lettuce

3rd Course: Spiny tail lobster, avocado, caviar, flax

4th Course: Succulents, warm caviar

5th Course: Acorn miso, dried bacon

6th Course: Kohlrabi, dashi, rye bread, mustard seeds

Martinelli Chardonnay 1999

7th Course: Cured abalone, rancho gordo beans, nasturtium, sunch

8th Course: Hamachi, mustard of last year's grapes, beef tongue

9th Course: Hamachi, mustard of last year's grapes, beef tongue

10th Course: Bouillon of roasted meats

11th Course: Milk-poached guinea hen "bonito"

Littorai 2009, Cerise Vineyard

Notre Vin 2004, Cabernet Sauvignon

12th Course: Lamb in Calistoga clay

Androkteinos

12th Course: Lamb in Calistoga clay, pickled lime, lentil, marro

13th Course: Sweetbread, spring garlic cress

14th Course: Robiola "bread and butter," presentation

St. Louis "Peche"

14th Course: Robiola "bread and butter"

15th Course: Koji sorbet, manzanita berries

16th Course: Citrus, cookie rue

Chefs Enrique Olvera (Pujol, Mexico City) and Christopher Kostow

Kracher 2008

17th Course: Smashed salad, spring peas, white chocolate

Eau de vie

18th Course: Candies

Glenlivet 1969

18th Course: Candies

Glenlivet 1969

Chefs Enrique Olvera (Pujol, Mexico City) and Christopher Kostow

Mar 3 Manresa, California

Mar 1 Saison, San Francisco

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