Beehive Kitchen

We had the honor to work with the Redlands Conservancy and Wildwood Oak Winery for the 3rd year in a row for this fundraising event.

Tonight's dinner took us to the two Georgia's, the country & the state. I made a lamb that was marinated in lemon juice, olive oil, and onion. We also had fried eggplant with walnut sauce (Badridzhani Nigvsit) and home grown beets made into Beets in Tart Cherry Sauce (Charkhils Chogi), a cucumber tomato salad with olive oil, lemon juice & sumac, and grilled green kalamata bread. I made this all to go with a red wine made in the country of Georgia. If you appreciate tannins this wine is for you, and we have fresh peach cobbler for dessert. The peaches came from the community garden I have plots at, so not quite Georgia, but close enough.