Celebrating the Summer 2023 SVS Allocation
Thank you for celebrating this season’s release with us here on the Scribe farm and in Los Alamos and Stinson Beach.
We’ll have exciting wine releases and celebrations to share this fall.
SVS at the Long Table with Yardbird Hong Kong, Sonoma, CA
We kicked off our Summer Allocation release with an intimate dinner in the Hacienda Courtyard in collaboration with our friends Matt Abergel and Lindsay Jang from the much-celebrated Yardbird Hong Kong.
SVS at Bell’s, Los Alamos, CA
We traveled south to join Daisy and Greg Ryan for a collaborative and celebratory evening for the SVS at their beloved restaurant Bell’s.
SVS at Priedite BBQ, Los Alamos, CA
The next morning, we met our friend Nick behind the restaurant to pour wine with the SVS alongside his Priedite Barbecue weekend party.
SVS at Parkside, Stinson Beach, CA
We wound our way out west to the coast to celebrate our third annual SVS dinner with our friends John and Maxine Gilbert at their Stinson Beach institution, Parkside Cafe.
Kelly's Stone Fruit and Fig Salad with Walnut Miso Dressing
Enjoy the recipe from our SVS Summer Dinner at the Long Table with Yardbird Hong Kong.
Kelly's Stone Fruit and Fig Salad with Walnut Miso Dressing
¼ cup white miso
¼ cup tahini
1 tablespoon Scribe verjus
Juice of 1 lemon (roughly 2 tablespoons)
½ cup toasted walnuts
½ cup of water, to thin out the dressing as needed
1-2 pounds of mixed stone fruit and figs
Flaky salt
In a bowl, whisk together the white miso, tahini, verjus and lemon juice.
Set a few walnuts aside to grate on top of the salad. Use a mortar and pestle to pound the rest of the walnuts to a near paste. Add the walnuts to the dressing, along with some of the water and mix to combine. Add more water as needed until you have a pourable dressing, that isn’t too thick.
Cut the stone fruit and figs into wedges and place them in a mixing bowl. Spoon the dressing over and gently toss to combine. Transfer the fruit to a serving platter. Use a microplane to grate more walnuts on top and finish with a sprinkle of flaky salt.
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