I was visiting Noelle in San Francisco last week for work projects. And one early Sunday evening, we invited over friends (we all grew up together in Hawaii) for drinks and snacks.
We work together seamlessly…Noelle does the cocktails, I do the tea. Wine and food is a collaborative effort.
Remember how Pierre’s mom always served foie gras and white port for apéritif? I first learned of this pairing when we stayed with them in Alsace. Then again in Paris and Brittany. No matter the season or where we were in France, I could always count on this treat for the evenings we dined at home.
I didn’t know anything about white port before that first summer. Ahh the things you learn. (That’s my favorites part about traveling.) Always chilled. And sometimes, with an ice cube or two…
It turns extra magical once you tie in foie gras. The bloc de foie gras from Trois Petite Cochons (can get it at Murray’s if you’re in NYC) is an ideal go-to. Easy for serving and most importantly, delicious.
And because you can’t live off foie alone we also had chicken liver mousse with truffles. Cannot discount the immense satisfaction I get from slathering that on a slice of bread. We also toss arugula with some olive oil and lemons…though you could say that was venturing out of snack and into dinner territory.
…and li hing mui pineapples. This is how you know it’s a local gathering ^-^