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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera Crab with Orange As children we ate often at the gracious home on Alderbrook Avenue in Santa Rosa of Frank and Mary Buffi who were close friends of our parents. The Buffis had exacting standards with regard to food and we learned a great deal from them about the ways to balance flavors properly. "Anyone can cook with a pound of butter and 2 heads of garlic," Mary remarked once to our mother "but the best tastes come from delicate combinations of flavors." Mary Buffi said the orange enhanced the delicate crab flavor in this dish. 1 crab juice of 1 lemon 1 orange 6 tablespoons olive oil salt and pepper 1 bunch parsley Remove crabmeat from cooked crab. (Set aside the shells to make fish stock, as they make the best stock imaginable.) Grate orange. Squeeze orange and lemon and mix with salt, pepper, oil, grated peel and half the chopped parsley. Adjust seasoning to taste. Serve crab dressed with the remainder of the chopped parsley on a bed of dressed salad greens. Enjoy with our 2009 Sauvignon Blanc.

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