On a beautiful spring evening, with the sky tinted watermelon and papaya from the setting sun and the light falling softly on the patio of the Sundried Tomato Café, we sipped our cava (Spanish sparkling wine) and nibbled on a selection of Spanish cheeses and cured meats.
We were at a monthly cheese and wine dinner mingling with a group of foodies from the increasingly sophisticated O.C. and eagerly anticipating the meal to follow. We chatted with the FitzGeralds, Mary and Dee, who were here for the sixth time.
In his words: "This is a unique event because you often see wine and cheese pairings, or wine and food pairings, but never all three together." They have watched it grow from just 16 people to tonight's sell-out of 34.