A SUNDAY AFTERNOON with The Tolmach's
I arrived just in time to see the first batch of baguettes
get "torched" in the Tolmach's wood-fired oven. This thing was
heated to 700-800 degrees Fahrenheit, so these babies were "done" in
about 5 minutes!
Here's Jonathan showing off his Wood-Fired "Microwaved" Baguette.
Famous Flying Baker Jesper Jensen shows his sizeable
The proof of the pudding is in the eating, however:
Quite a good crust and very airy and light.
Jonathan built into the oven a number of temperature "probes," so he
can monitor the heat on the oven floor, as well as the ceiling.
Jonathan had stashed some breads to "proof" down
in the cellar (right next to his home-brewed beers!).
The Two Bakers.
The Baker and The Gardener.
Jonathan & Lucy Tolmach.
These guys baked a ton of bread!
This IS the Garden of Eatin' !!!
Amy, Alanna & Dane.
Meanwhile, in the kitchen:
Freshly Steamed, Home-Grown Beets.
Bier Radishes with the Bier (Very spicy!)
Breads & Cheeses.
Roasted Chicken & Roasted Potatoes
& Assorted Wines.
Due Pizzaoli Con Una Pizza Stupenda.
A Cavallotto 1998 Barbera d'Alba from their Vigna del Cuculo was delicious with
the pizza. It did drive everyone cuckoo!
The main plate featured chicken roasted in the brick oven. We opened a few
Burgundies, this Gambal 1997 Vosne-Romane being rather nice.
We celebrated Jonathan's Birthday (didn't we just do that 12 months ago??).
A view of the vegetable garden:
Artichokes, Corn, Basil, Potatoes, etc.
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