Restaurant: Teresa Montana [1, 2, 3, 4, 5, 6]
Location: Flintridge
Date: May 26, 2023
Cuisine: New American
Today’s Sauvages lunch is a lunch in honor of late Co-Poobah Steve Levin. It’s graciously hosted by Paul at at his beautiful home in Flintridge. This event is held outdoors in memory of the Zinfandel barbecues that Steve would hold for our group every summer at his home (it being Paul’s idea to maintain this fine tradition). To that end, we always enjoy a few Zinfandels at this lunch in addition to the theme wines for the lunch. The annual lunches at Paul’s home always rate very high on the scales for ambiance, camaraderie and food quality.
The main wine theme has evolved to a tour of some of the best Spanish wines to go along with Spanish food by chef Teresa Montana. 
This California style building isn’t the house itself, but the amazing top of the integrated cellar.
Trying to give you a sense of the mid century space.
This year (2023), we sat on the other side of the main house at a single large table.
Here the chef can be seem working the kitchen.
Starting with some champ.
Our special menu.
The chef gives the speil.
Spanish whites.
Sicilian Crudo. Yellowfin tuna, fluke, pugliese olive oil, olives, lemon, flowers, caviar. This generous crudo was flavored strongly by the grassy (and lovely) olive oil from Southern Italy and the hefty dose of sea salt. Very pleasant.
Riojas.
Chicharro y Tonnato. Charred snap peas, tonnato sauce, garrotxa cheese, bonito. These fresh veggies tasted great with what was essentially a thick “lemon-less” cesar dressing. Very rich, savory, umami sauce and ridiculously delicious.
Unico!
Pizza al Pistachio. Stracciatella, pistachio, parmesan, mortadella. The toppings were great. The dough was a touch heavy. It was still a very nice pizza, but it wasn’t the super light and chewy dough of the very best pizzas. Still good though and the mortadella and added pistachio was great.
Priorats.
Txuletas de Iberico. Grilled montaraz Iberico pork chops, charred spring vegetables, xato sauce. Really yummy pork chop with bone and great meaty flavor. The romesco-like sauce was awesome as well.
Older Riojas.
Chef’s Special Cheeses. Selection of handpicked cheeses, fruit and honey, with housemade walnut raisin sourdough.
Pretty!
Bread.
My son’s favorite — Triple Chocolate Cloud Gelato – The base is made this time with Valrhona 70% Guanaja Chocolate and then layered with Dark Chocolate Cream Cheese Ganache, and chopped Oreos! — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #Valrhona #chocolate #oreos #ganache #icing
Baileys Irish Gream Gelato — Stabilized 13% Bailys Irish Cream recipe, with a touch of seasonal coloring! — I have trouble resisting these once a year flavors — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #expresso #whiskey #baileys #StPatricksDay #cream #green
A bit of wine!
Overall, a delicious afternoon — food and wine both! An awesome range of Spanish wines and some great Spanish food.
We did have WAY too much wine for the number of courses. We could have used an easy 2 or 3 more courses to stage it out. A couple years ago we had one more course and we could really use that as there is that extra Zin flight.
The setting really is magnificent. The weather was perfect, if a little cloudy. Just an ideal afternoon in the yard!
