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Goffredo, Fritz and friends attend the supper club for dinner with James & Pia.	It's the official Cook With James "soft launch" sponsored by Craig of Craigslist.	Victoria and Paul of A16 attend the Cook With James supper club.
Steve, Joseph, Boriana, John and friends...	Victoria, Paul, Fritz, Joseph, James, Pia & a very large leg of lamb...	Ron, Boriana, Mariana & friends...
Another successful CWJ dinner party. Our friend Scott joined us and filmed over an hour of CWJ footage!	Our first CWJ lunch! We served a beautiful salad nicoise...	Sara returns with friend Alvaro. A dinner party to remember! Fritz, Steven & Catherine too!
CWJ kicks off another supper club dinner! We featured Vitellone short-ribs from Oregon...	CWJ kicks off another dinner, this time with 14 guests. We featured Marin Sun Farms leg of lamb...	CWJ kicks off another dinner with Miriam and some Yelp.com friends! Everyone loved the gazpacho and hand-made potatoe gnocchi...
CWJ takes off with a special 8 course menu, including fish in cartoccio, braised duck legs & more!	CWJ celebrates! Farmer's Market Tomatoes with Buratta, Hand-made tagliatelle alla Bolognese, Marin Sun Farms Roast Chicken...	The fresh leg of lamb makes its appearance on the menu (note, we did not forget the roasted garlic this time) along with tomatoe gazpacho 2 ways & a new dolche "granita di espresso."
Daryl & Robert come over for dinner at the CookWithJames supper club. On the menu are Fiori di Zucca, Paul Bertoli Salumi, Hand-made tagliatelle alla Bolognese, Leg of Lamb and more...	CWJ kicks off a new flurry of new dishes! Anchovies with baby artichokes over thief greens, tortelloni with dried orange, goat cheese & fennel fronds, zuppa di porcini & more...	Our friend Behrooz comes to CWJ! A wild party ensues. We enjoy risotto di porcini & bistecca alla Fiorentina... Viva Italia!
CWJ delivers yet another fun evening of culinary dishes and exotic tastes...such as wild scallops with a Prosecco-pomengranate sauce and Wild Sea Urchin Crostini...We also used our new Tuscan grill inside our fireplace...	CWJ prepares a special dinner for Big Mike and friends! On the menu were Wild Prawns grilled with rock salt over a wood fire, Hand-made potato gnocchi, Napa Valley Leg of Lamb from Mondavi Farms (a happy lamb indeed) plus many other dishes...	Our friends Steven & Catherine turned up for this very special evening. Some of the dishes included Sformato di Parmiggiano Reggiano, Penne pasta with zuca & Ricotta salata, Pasticcio di Cardone and Prather Ranch Rib Eye Steaks grilled over a wood fire & served with sexy Black Trumpet Mushrooms
CWJ December 2, 2006 - Wild Dungeness Crab, James' special flat bread with anchovies and olives, Leg or Lamb, Leek Soup, Saffron Panna Cotta and much more!	CWJ Staff Dinner - on the menu: beets carpaccio, spaghetti with rapini, San Marzano tomatoes, hot pepper flakes & mint, leg of goat, lamb shoulder roast...	CWJ Dinner & Special Menu: Roasted Beets w/Feta, Foie Gras w/Crostini, Live Conch w/Escargot, Via Della Rocca Pasta w/Tomatoes, Hot Pepper & Cream, Braised Pork Shoulder in the Style of Puglia...
CWJ February 3, 2007 - Snails in Cartoccio w/Italian Butter Beans, Spaghetti w/Live Razor Clams, Hand-made Potato Gnocchi, Braised Pork Shoulder in the style of Puglia & more...	CWJ & ItalianWithPia present "Primavera" with the Albers Trio. CWJ prepared a special six course menu for 35 guests: Roasted red & yellow beets marinated with orange juice & mint, Eggplant caponata, Pasta alla Puttanesca, Pork saltimboca, Braised pork shoulder alla Pugliese, Saffron panna cotta...	CWJ welcomes Doug from Prather Ranch Meat Co. On the menu: Gioia Burrata with baby beets, Prather lamb riblets alla Romana, Pasta alla Bolognese, Artichoke Bruschetta, Prather Top Sirloin & Onglets cooked over a wood fire, Slow-cooked Pork Shoulder alla Pugliese...
CWJ welcome David Evans from Marin Sun Farms. On the menu: Bruschetta of Baby Artichokes, Fresh Peas & Ricotta, Pasta alla Bolognese, Pork Saltimbocca, Chicken in the style of Puglia, Whole Roasted Beef Tenderloin & more...	CWJ welcomes Karim Machi from the CleanFish company. On the all seafood menu: Live Scallops with Garlic, White Wine & Bread Crumbs, Live Conch in "Cartoccio", Deep-fried Live Mussels (Cozze Fritte), Pasta with Sicilian Tuna, Loch Duart Salmon from Scotland with Morels & Snap Peas, Dirty Girl Farms Strawberries & more...	CWJ Staff Dinner. On the menu: Soup of sprouted chick peas & beans with kale, Live spot prawns w/limoncello, Pasta w/buffalo sugo, Marin Sun Farms New York Strip Loin & more...
On the menu: Salad of summer squash, Romano beans & shaved Porcinis, Pasta w/baby octopus, Quail wrapped in prosciutto & pepperoncino jelly roasted over a wood fire & served with braised baby artichokes...	CWJ prepares a special dinner in Geyserville. On the menu: Burrata with red & yellow baby beets, hand-made potato gnocchi, roasted pork loin with braised Swiss chard, fruit & berry crostata & more...	On the menu: Burrata with red & yellow baby beets & Thief greens, Squash blossoms stuffed w/goat cheese & served over a pureee of sweet cherry tomatoes, a Taste of Summer (puree of cherry tomatoes), Gnocchi w/butter & sage, Roasted leg of happy summer goat with fresh cranberry beans, Saffron panna cotta with nectarines...
CWJ Staff Dinner: Iacoppei Farms poached artichokes w/lemon aioli, Beets marinated in fresh orange juice w/mint & sea salt, Marin Sun Farms roasted pork shoulder w/sauteed dry-farmed potatoes, Romano beans & figs grilled over a wood fire...	Pamela & Luigi visited SF for a week and we cooked a series of fabulous meals together...	The nice people at Williams-Sonoma sent me home from a film shoot with a beautiful portion of raw crown rack of pork. I promptly called people over and we had a lovely dinner...
On the menu : Burrata with baby beets, James' Taste of Summer, Squash blossoms stuffed with goat cheese, Pasta alla Bolognese, Summer osso buco, Saffron panna cotta...	Gordon, Stefan, Roger and friends turned up for a week night dinner of Dirty Girl Farm tomatoes, burrata, Rigatoni alla carbonara, and Vittelone rib-eye steaks...	CWJ Dinner: Burrata w/Dirty Girl Farm tomatoes, James' Taste of Summer, Laughing Bird Caribbean Shrimp Bruschetta with Limoncello, Pasta alla Puttanesca, Summer Braise of Prather Ranch Beef with Iacoppei Farm Romano Beans, Formaggi...
Our friends from TODO Magazine & Tablehopper.com joined us for a lovely evening. Highlights included James' Taste of Summer, Suppli al Telefono, Pasta alla Puttanesca, Marin Sun Farms Lamb Loin with Braised Beet Greens & Baby Collards & Roasted Squash & more...	Our friends joined for a lovely Autumn dinner which included the likes of braised duck legs with roasted winter squash and braised porchetta (pork belly) and much more...	CWJ Dinner: Burrata Red & Yellow Beets, Laughing Bird Caribbean Shrimp Bruschetta with House-made Limoncello, Pasta ai Pomodori Verdi, Braised Muscovy Duck Legs with San Marzano Tomatoes & White Wine with Roasted Squash & Sauteed Red Bordeaux Spinach...
CWJ Pre-Thanksgiving Staff Dinner: Rabbit pate, Ceci pasta with basil and hot peppers, Roasted pouisson with Jerusalem artichokes, wild mushrooms & radicchio, Steamed artichokes with lemon aioli, Roasted chestnuts...	CWJ Dinner: a feast of wild duck, wild antelope loin, pasta alla carbonara and a lovely minestra marinata vegetable soup...	CWJ: Iacopei Farms fresh peas, Prosciutto San Daniele, Ligurian olives, white anchovies, Bruschetta di gamberi, Pasta alla Puttanesca, Brassato di maiale alla Pugliese with roasted winter squash and braised brussel sprouts, Saffron panna cotta...
CWJ Special Roman dinner: Burrata with wild arugula & beets & Cimarossa olio nuovo, Bruschetta di fungi misti, Lengua alla Romana (cow tongue served chilled with puntarelle, anchovies & hot pepper flakes), Pasta alla Matriciana with guanciale, Coda alla vaccinara (braised oxtails with white wine, San Marzano tomatoes & celery), Granita di espresso with sambucca...	AARF Williams-Sonoma Celebration Dinner. With the new web site live it’s time to chop open some good Prosecco and celebrate the past year of very hard work. On the menu: Gioia burrata with red and yellow beets and Cimarossa olio nuovo, Pasta alla Puttanesca with capers, pine nuts, currants, olives, San Marzano tomatoes & hot pepper, Prather Ranch winter braise with Swiss chard & San Marzano tomatoes...	CWJ Dinner: Buffalo mozzarella from Umbria with wild arucola and Cimarossa olio nuovo, Pasta alla carbonara with real guanciale, Wild pheasant aspic over a bed of wild fennel, Quail wrapped in prosciutto with mostarda di pepperoncino accompanied by wild duck (both cooked over a wood fire) and served with Boulette’s farro. Assorted cheeses were served after dinner along with house-made finochetto liquor.
CWJ Dinner: Prosciutto, House- cured olives, Shot of house-made finochetto, Buffalo mozarella with wild arucola & Cimarossa olio, Bruschetta di fungi misti, Pasta con ceci, Milk-fed Spring lamb with baby artichokes & roasted potatoes, Granita di espresso with sambucca...	CWJ Dinner: Iacopei Farms wok-seared snap peas, Burrata with baby beets & thief greens, Bruschetta di carcofi, Pasta alla Matriciana, Coniglio al vino rosso (Local rabbit braised in red wine with Spring garlic, sage & rosemary)...	CWJ Friends/Staff Dinner: Bruschetta of rabbit liver and artichoke, Bistecca alla Fiorentina, Local rabbit braised in red wine & served over braised pea shoots...