Pan Seared California White Sea Bass • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• In a medium saucepan, cover rinsed barley with 3 cups water and simmer until tender, about 15-20 minutes.
• In a small sauce pot on low heat, cook down the blackberries with rice wine vinegar and water for 5 minutes. Add blackberry mixture to a blender. Add salt, sugar and olive oil and blend thoroughly.
• Strain through chinois (extremely fine strainer). Stir the lavender sprig in the blackberry sauce for one minute then discard.