The first (and most memorable) item in course one was a savory take on the sablé, or crumbly French shortbread cookie. This one was made with fresh heirloom tomatoes, then topped with preserved lemon, a dab of aioli, and paper-thin layers of Ibérico de Bellota lardo (fatback from Spain's coveted black Iberian acorn pigs). Don't have the time to make tomato sablés yourself? William suggests pairing the peach oolong with picnic foods, like market greens, stone fruit salad, and grilled steak.
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