With a deft and charming manner, she dazzled us all with an engaging hands-on demonstration complete with running commentary. She crushed grapes and mixed them with sherry vinegar and saba, a rich Sardinian condiment based on unfermented grape must.
For this recipe, my husband and I use wild flower honey to give an exotic flavor to the panna cotta. We top it with deep-red blood orange granita. I love the texture of the granita -- it's actually crunchy and icy.
More than 100 local, national and international food and beverage exhibitors will be offering delectable samples of their finest edibles and thirst quenchables at the LA Times Inaugural Celebration of Food & Wine.