Toast points with balsamic glazed duck, creme fraiche, and fresh blackberry

Savoring Saturday: Today Chanda and I had the honor of catering a Holiday party at Robert Hall Winery. Not only did it involve amazing wine but Vino Therapy was there doing foot soaks and we were busy zesting with some gorgeous spreads. From potato crisps with gravlax, creme fraiche and caviar to  2004 Robert Hall Port poached pear topped with …