A Culinary Wedding: Part 2

After finally making it to Napa, through a ridiculous amount of traffic on the 580 and 680, we were met by a BBQ at Phil and Shara's house. After a quick tour of their newly renovated house, glasses of wine were poured and we chatted in what is the start of Raymond Gayle, Phil's winery.
After we met the rest of the bridal party, were introduced to their 2 weimeraners, black cat
and caught up with the wonderful parents of the bride and groom, Phil got to cooking on the grill. Shara had specifically asked that Phil not cook up a storm creating a flurry of dirty dishes in his usual cooking style. After a few glasses of Syrah along side a bottle of Riesling, I think they realized that BBQ was the answer.

The Menu:
Mesclin greens topped with toasted pine nuts, fresh off the backyard tree figs, crumbled fresh cow's milk cheese tossed in a vinaigrette.
Fire roasted tomato salsa with tortilla chips.
Steak and Chicken kebabs including red onion, and multicolored bell pepper spacers.
Boiled fresh corn on the cob served with butter and sea salt.
Sliced watermelon.

Of note was the lack of starches/processed carbs with the exception of the tortilla chips. Over the course of the weekend I was pleasantly surprised by this more simple and healthier way of eating. I suppose it's easy when you live in the middle of a gourmet farmland.

(Pictures courtesy of stock.xchng)