We talked to our butcher about cutting some big steaks for us. Asked to create a menu to pair with an iconic Napa Valley Cabernet, we met the challenge by offering a dry-aged, prime beef bone-in ribeye steak for 4 grilled over mesquite wood. The […]
Tag: Wine Pairings
No better time to pull out that stash of Cabernet Sauvignon than mid-winter. The days are chilly and short, the nights can be perfect with a warm fire and a culinary spread of braised meats and potatoes, mineral rich greens and savory mushrooms.
Here are a couple of pairing suggestions for that next bottle:
The tannins in Cabernet are a perfect counterbalance for both bitter & rich ingredients – this pairing features a “duxelle” of both, a preparation of slow cooked shitake mushrooms, shallot & butter, with the addition of local Swiss Chard.
We use “akaushi” beef in our stews – a grass-fed, Wagyu breed of cattle raised in Texas. “Aligot” is from the Auvergne region of France, where mashed potatoes are taken to a whole new level when Cantal cheese is folded in. We use Smoked Fiscalini cheddar to complement the oak profile of a younger Cabernet.
We refer to ourselves as a 100% from scratch cooking company. This doesn’t mean we make everything we use (cheese, bread, etc often come from local artisanal sources) but we do not buy packaged or pre-made foods to use as ingredients in our recipes. Ravioli is […]
We were honored this year to be asked by Hartford Family Winery to provide a bite to pair with their fine 2011 Hartford Court MacLean’s Block Pinot Noir. Behold our offering: Pug’s Leap Tomme Arancini with Maitake Mushroom Ragu and Mixed Herb Salad