Too <i> Haute</i> to Handle

What? No more smoked tea duck stuffed with rosemary- epazote ahi tuna and balsamic raspberry vinegar tofu on a walnut oil-sauteed blue corn tortilla over a mango-arugula porcini coulis, served with vinified Chardonnay syrup?

I suppose this means we’re going back to California cuisine: cracked Dungeness crab, sourdough bread and tart, austere Sauvignon blanc.

MICHAEL WARNER

Wrightwood