GC introduced me to serving figs with burrata. For this dish, simply tear ripe figs in half and arrange on a platter around large pieces of burrata. Sprinkle with crispy rosemary (fresh rosemary that has been sautéed with olive oil over medium heat until crisp and then patted dry with a paper towel), season with salt and pepper, and drizzle with olive oil. Serve with fresh bread and a nice bottle of wine.
Yesterday, GC and I hosted a farm-to-table luncheon for a group of 16 Stanford alumni at Willow Farm, a small organic farm in Sonoma County, California. We served the menu below, and also invited Joel Weirauch from Weirauch Farm & Creamery to speak to us about producing organic artisan cow cheese and farmstead sheep cheese.