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Fourth Course

Everyone devours a New York steak, like this one, which was wood-grilled, but what I enjoyed even more was Dommen's captivating topping of "chimichurri," prepared with avocados, cilantro, and garlic. The steak, and fresh corn polenta that accompanied it, was paired with a 2007 Skylark Grenache.

Read More San FranciscoDinnerAvocadosExclusiveOne MarketCalifornia Avocado CommissionMark Dommen
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