Napa Round One

We were greeted on arrival with homemade head cheese (not pictured).  It escalated from there.

To pique the taste buds and prepare for the decadence to come, we started with mangalitsa prosciutto bocadillos.  Crusty toasted bread drizzled with olive oil, rubbed with garlic and tomato and topped off with fatty, hammy, woolly pig.

Our mushroom selection included matsutake, top, lobster mushroom, bottom right, and chanterelles, in the bin at left.  Not pictured are oyster mushrooms and an Oregon black truffle.

The shrooms were destined for a series of pizzas baked in the oven below.

Here they are, par-sauteed and ready to top. 

Also prepped for the oven are some razor clams, fresh from the east coast, courtesy of Virgin Atlantic.

That sucker was up near 1,000 degrees.  A bit out of control, in fact.

Lotta fire.

First pizza is ready to go in.  Melted leeks and mozzarella form the base for truffle shavings to come.

The wax paper lit right up.  Eventually part of the crust did too.

Oh well, still dank.

Razor clams provencale.  Or something like that.  Real simple, oil, garlic, parsley, lemon.

Here's the chanterelle pizza.  Pretty even charring here.  You can imagine what the matsutake and lobster pizzas looked like - they each topped their own pie. 

And a final pie: fresh figs from the yard on a bed of melted leeks.

Finished off with apple pie with apples from the yard and a healthy dollop of creme fraiche.

This pictorial doesn't even include the 2.5 lb lobsters that were the main course.  You'll see their remains in the lobster stock that went into a risotto in dinner number three.