I take my camera out into the field during each harvest and I come back with a unique set of images of every year - literally a digital snapshot of the season.

When I was thinking about what to serve with RSV’s Pinot Gris, I thought of a meaty slab of flaky fish sparked with a high note of lemon. The wine’s nuttiness on the finish led me to artichokes, whose unique flavor is boosted by hazelnuts and their oil. Voila - I had the dish.

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