| Graham
Elliot Bowles {Avenues at the Peninsula Hotel}
•Poprock-Crusted
Foie Lollipop
wine pairing Marc
Brédif, Vouvray, Loire France 2002
Edible Pernod Cocktail
***
Homaro Cantu
{Moto}
Fifty Dollar Maki
•Spanish
Truffles
wine pairing
Broadbent Madeira, Portugal 10 Year Malmsey
***
Jason Hammel
& Amalea Tshilds {Lula Café}
Parmesan Panna Cotta with Guanciale Croutons
•Rainbow
Trout with Sunchoke and Winter Radishes
wine pairing
Vineyard 8, Chardonnay, Spring Mountain, California 2002
***
Gene Kato {Japonais}
Japanese Cheese Puff
•Hirame
(Fluke) Carpaccio
wine pairing
Pascal Jolivet, Sancerre, France 2004
***
Missy Robbins
{Spiaggia}
Sarde Marinate
•Guinea
Hen Wrapped in Pancetta with Potato Puree
wine pairing
Albert Morot, Savigny-Vergelesses, La Bataillère, Burgundy,
France 1996
***
Todd Stein {MK}
•Grilled
Baby Octopus Frisee, Saffron Aoli
wine pairing
Nora Albariño, Rais Baixas, Spain 2004
Cannelloni of Brandade, Piquillo Pepper Puree, Black Olives
***
Paul Virant
{Vie}
House Cured and Smoked Sturgeon, Creamed Beets, Preserved
Lemon
•Sweet
Potato Gnocchi, Chestnuts, Fresh Thyme, Honey and Brown Butter
wine pairing
Domaines Schlumberger, Pinot Gris, “Les Princes Abbés,”
Alsace, France 2002
***
Pastry Chef Tara
Lane {Blackbird}
Coconut and Cocoa Puffs
•Vanilla
Waffles, Milk Chocolate, Hazelnuts, Marshmallow Fluff
***
Pastry Chef Mindy
Segal {Hot Chocolate}
Honeycrisp Apple Tartlet with Smokey Apple and
Cider Ice Cream
•Blue
Cheese and Crème Fraîche Cheesecake
***
Bar Chef Adam
Seger {Nacional 27}
•Pernod
Pom Royale
•El
Corazon
***
Sommelier Fernando
Beteta {NoMi at the Park Hyatt Hotel}
Premium Wine Pairings with Each Chef’s Signature
Dish
•Wine
Tips: Fernando Beteta's Musings on Food and Wine
***
Host Chef Noah
Bekofsky {Aria at the Fairmont Hotel}
Lamb Chop Caprese Salad
wine pairing
Long Meadow Ranch, Cabernet Sauvignon, Napa Valley, California
2000
•Crispy
Duck Breast with Caramelized Endive, Rapini, Apple and Fig
Salad
wine pairing
Vineyard 7, Cabernet Sauvignon, Spring Mountain, California
2001 |
