While researching story ideas out in northern California, we fell in love with the incredible organic produce. We make every Farmer’s Market we can out here and cook freshly picked produce each night.
We stumbled upon the coolest ‘tomato stand’ in Sonoma. Look at the sign closely – noone was manning the booth – you weigh your choices on the scale, calculate what you owe and drop it in the box! And I might add, the tomatoes were incredible. We bought heirlooms and made the Mondavi Panzanella Tomato Salad recipe that’s in my recipes section. It was incredible. The secret to that salad is after you toast your bread and cut it into small chunks, soak it for a minute or two in red wine right before you add it to the salad. If your tomatoes are juicy and ripe, make lots of salad…it’s so good.
Rob Mondavi told me his dad makes the red wine vinaigrette dressing with red wine and vinegar instead of using the ‘red wine vinegar’ products that are already combined. He made the salad for us when we visited their place last month and served it with a wine he produces called Hangtime Pinot Noir…it was a wonderful lunch.