September 27, 2019 Lunch - Rose all Day Dinner – Pasta Primavera with Sautéed Monkfish

September 27, 2019 Lunch - Rose all Day   Dinner – Pasta Primavera with Sautéed Monkfish

I did not exercise or eat breakfast today.

We both worked until 10:00 then I got ready and we drove to Santa Fe for the Chile and Wine Festival’s Rose all Day luncheon event that began at noon.

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There were six food booths and about the same number of wine tables each with two to four wines, all roses.  The best food booth was a St. Louis seafood restaurant that made an amazing deep fried clam roll with a brioche roll and a light tartare sauce.  I thought I was in some New England food heaven.  SPQR  made an interesting dark pasta in a mushroom bolognese sauce using fifteen different mushrooms and mushroom powder.  Redfin Restaurant from L.A.made fried shrimp with a Japanese Aioli sauce. Everything was garnished with micro greens.  Laura Winkler?? Selected four interesting cheese that I loved.

The wines were equally interesting.  Our two favorites were a German
Rose Krupp and a French Rose from Sancerre named Vacheron.  There were only three cases of Vacheron allocated to the US and one of them was served today.

We liked the event and thanked Greg for creating it and told him we would come next year if he repeats it.  Suzette and Greg agreed that music would be nice, so next year there may be music. The event was held outdoors on the patio of the Santa Fe Convention Center.  It was a perfect day weather wise, sunny, light breeze 70 degrees.

At 1:30 we drove to Stephen’s Consignment and bought two tables for Willy’s apartment.  They are a deco design, so we think he will like them.

We drove to Costco and shopped a bit about 4:00 and then drove home. Suzette bought clams and a Dungeness crab.

We rested until 6:30 when we decided to cook.  We had monkfish that needed to be eaten.  Suzette decided to make pasta primavera, so I diced a shallot, a tomato, about 1 cup of zucchini squash, and two carrots.  Suzette sautéed the vegetables in white wine and butter and olive oil.  In a separate pan she sautéed the monkfish in butter after she took away the tendons and diced it and she boiled spaghetti in a boiling pot of water.

I chilled a bottle of 2018 Cotes de Provence.

Soon we had a light pleasant dinner.

I was inspired by the tiny dice of cucumber at Audrey’s in L.A. so I did a smaller dice of the vegetables tonight.  It did not take much longer and the vegetables cooked faster.

We loved the food and rose at lunch and Suzette rightly told Greg that she liked the smaller gathering in an outdoor venue that was very much like the Summer Wine Festival at Taos Ski Valley last month.

I thought it was a misnomer to say Rose All Day for a two hour event in Santa Fe but it was truly Rose all day for us today.

Bon Appetit