I live 30 miles south of San Francisco in the area known as Silicon Valley. It is famous as the location of large and small IT companies’ headquarters: Google, Yahoo, Facebook, LinkedIn, HP, Apple, you name it. It does not sound like the center of the organic food world, but we are very close to a multi-ethnic gourmet food culture and surrounded by many organic farms. Fresh organic local produce is available year-round, and many of the world’s best wine regions are located nearby in and around the San Francisco Bay Area.

The area also has some of the best weather in the U.S, and perhaps the world. The temperature, at least close to the Bay, is mild year-round, never too hot or too cold. It is similar to Mediterranean weather but with less humidity. So even on a hot summer day you don’t sweat like in New York, Miami, Rome or Tokyo. It keeps us dry, clean and sleeping well at night. But don’t tell anyone ;-).

Sabayon is the French version of the Italian Zabaglione, which is normally served lukewarm over fresh fruits or cake. Sabayon/Zabaglione is very easy to make, requiring only a few ingredients (wine, sugar and egg yolk). Traditional Italian Zabaglione uses Marsala wine, but you may use any dry or sweet white wine, including sparkling wine. It is summer now, so I recommend using a sweet wine such as a late-harvest Riesling, Muscat, sweet sherry, white Zinfandel, etc. It does not need to be an expensive one.

This recipe is a summer version, and it goes well with fresh summer berries.