Afterward, the zucchini frittata in Deborah Madison's Vegetarian Cooking for Everyone, and then a nice tossed green salad. And what do you serve a bunch of pastry professionals for dessert? Lindsey made a delicious apple crisp from our own apples: Arkansas Black, Hudson's Golden Gem, probably some Calville Blanc, Golden Russet, and especially Belle de Boskoop. The trees are loaded this year, as I think I've mentioned.
Rosé, Château la Canorgue (Luberon), 2007