Boudin blanc

Eastside Road, October 30, 2011—

A COUPLE OF FRIENDS, cooks and caterers, arrived about two o'clock with leftovers from a recent job: time for a late October party.

We began with a big plate of padrones peppers, toasted in the black iron skillet with a little olive oil and salt; and went on to the delicious main course:

salad, grilled Boudin blanc, and a poached egg; mustard vinaigrette. Truly Curt — you see him above, leaning in from the right, a cap on his head — is a generous man and a genial one, and a damned good cook. From there, on to dessert: Lindsey's apple pie, Mary Jo's apple-quince crisp; ice cream.


Is anything better than a supper like this with friends and family? I doubt it.

Rosé: Cheverny, Domaine du Salvard, 2010; Château Lascaux, Coteaux du Languedoc, 2010; Barbera, Preston of Dry Creek, 2009; Riesling, Josef Rosch Kabinett, 2000; Muscat, Beaumes de Vénise, Domaine de Durban, 2005