I was rummaging through my archives the other day and pulled out a menu from an event for the American Institute of Wine and Food (AIWF). The event was at an earlier iteration of the El Encanto Hotel in Santa Barbara, CA. My dear friend chef James Sly planned and cooked the menu for the event. The theme was food and wines of Provence, France. Chef James cut his "mirepoix" on French cuisine and the menu is a perfect example of some of the regional specialties.
The standout dish is the Raviolis de Daube Peovençal. The recipe incorporates a slowly-braised beef stew that is used to fill a soft dough ravioli.
