If your Italian is a bit rusty, it's the local catch of the day, in this case Ahi, served with Napa grape infusion and black olives. There was also a bright citrus presence. It was yet another stunning dish.
A brilliant blue, my first thought was that it was going to be too sweet. The sweet and sour however gave it the just needed balance. It was a great partner to their house made hummus and pita chips with Kalamata olives with an olive oil drizzle.
Have you ever heard of Carbonara Udon? Neither had I before I set foot in Musashiya. Japanese/Italian fusion? That's new one on me, but it was absolutely delicious.
The kitchen, with its long rustic table, beautifully set with fresh flower centerpieces, invites guests to breakfasts crafted by its talented chefs. Fresh fruit, coffee and freshly squeezed orange juice is followed by a main breakfast entrée. Our Huevos Rancheros, “Ranchers Eggs”, was made with eggs from the vineyard chickens, accompanied by homemade salsa, fresh guacamole and beans.
Yesterday it was white wines, today we taste reds. Listen to the presentation, sniff, taste and write. 10 wines in an hour - all reds today.
First up - Peira...
8000 cases, $16 a bottle retail. Great mouthfeel, very round. Cold fermented, full cluster press. This is one I recommend buying by the case. Michael David is Lodi's largest family-owned producer.
For the main course, chef prepared what has to have been the most beautiful Ossobuco I've ever seen. A fall off the bone braised veal shank served atop a ring of saffron risotto presented with a small fork to savor every bite of the marrow.
