Laura Avery chats with DJ Olsen, the chef at Lou Wine Bar, who makes a fabulous dessert using Genoa figs, a yellow or white fig that he gets from Garcia Farms. Using a scissors, Olsen cuts a cross-hatch in the top of the fig and stuffs it with smoked blue cheese, topped with Bill's Bees caramelized honey, some roasted Tomchord grapes from Nicholas Farms, toasted almonds and drizzles that with Vin Cotto.
To roast grapes, remove them from their stem and place them in a single layer on a sheet pan. Drizzle with olive oil, and salt. Roast in the oven at 500° for 10 minutes until the skin blisters.
Both Chassellas Dore and Muscat D'Ombour are table grapes from France brought in by Jeff Rieger and Laurence from Penryn Orchards. These are the table grapes of France with high flavor. They both have small seeds that you eat. Laurence also leads food tours in Santa Barbara taking people to the docks for fish, the farmers market for produce and then home to cook and eat.
Music break: Parisian Glam Slam by Shawn Lee's Ping Pong Orchestra