Weve received some very lovely Spanish Mackerel straight from the North Carolina coast courtesy of Phil Campbell; were serving it with a summery couscous salad and a parsley compound butter. Its kind of delicious. It would pair up perfectly with a bottle of the just-arrived Clos Roche Blanche rose (made from pineau daunis, and seriously delicious). You should get here before we eat (and drink) it all ourselves - were glad to share, but we cant share once its gone, now, can we?
Posted on: Fri, 08 Aug 2014 17:42:25 +0000
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