This summer I was a guest at a Burgundy wine tasting in Russian River Valley. The food was catered by Zin Restaurant of Healdsburg. On a Saturday night, Chef/owner Jeff Mall was on hand to do the honors carving the ham he cured himself. The slices were served on the lightest of flakey biscuits with a dab of mustard. Delectable.
The buffet table included a diverse selection of charcuterie and locally made cheeses. The staff did a good job of replenishing, cutting only a small amount as needed and rearranging the display. Three or four kinds of hot hors d’oeuvres were passed. Another highlight was a wild blackberry-topped buttermilk panna cotta, served in individual cups, alongside an assortment of small sweets.
The hostess with the mostest asked what I thought of the food. I gave Zin a thumb’s up and others felt that way too. She said they were easy to work with and she planned to use them again.
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