The spirit of Frank Lloyd Wright seemed to be in the air – spectacular setting, native materials used in the building, and an overall organic feeling of space. Then I learned that the complex of gift shop, café and restaurant was designed by Rowen Maiden, an architectural student of FLW. Nepenthe clings to the cliffs, over 800 feet above the magical surf of Big Sur, on the California coast.
Lunch was a tray of California artisanal cheeses, most from the local area, fruit and crackers. To accompany the light meal, I chose the big, peppery Talisker 10 year old, and as always, enhanced it with just a touch of water. An unexpected pleasure was combining the Talisker with the dried apricots, quince jam on crackers, and apple chutney with mint and lime. The flavors rocked back and forth, finally settling down for a most wonderful and relaxing experience.