Ron and Jay were here for dinner tonight. I like having fish when it’s fresh in season, but I have a hard time pairing reds to fish unless it’s salmon. Tonight’s pairing was good, but I think a lighter-style Pinot would have been nice also.
– I love making fish this way, even though I never eat the mushrooms. I’ve only done white fish like this. It’s good for company because it can (needs to be) made ahead, but serving is kind of a pain. I usually end up just plating the fish instead of making people open the pouches at the table.
– The feedback on this asparagus was good. It was really, really easy.
– The crisp was good, but so far the favorite this year is the triple-berry.

• Halibut Fillets En Papillote (Fine Cooking #45, June/July 2001, p. 29)
• Fennel & Red Onion with Arugula (Fine Cooking 62, January 2004, p. 48)
• Roasted Asparagus with Buttery Breadcrumbs (Fine Cooking #64, April/May 2004, p. 49)
• Peach-Blueberry Fruit Crisp with Crunch Crisp Topping (Fine Cooking #51, July 2002, p, 52)

Wine: Testarossa 2000 Sleepy Hollow Chardonnay (Santa Lucia Mountains, California). This is a nice, non-typical California Chardonnay. Light on the oak.