Passed Hors D'Oeuvres
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Passed Hors D'Oeuvres
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Nantucket Bay Scallops, Citrus Pureé, Pea Greens, and Pistachios from Chef Jill Mathias of Carolinas (Charleston, SC) paired with ranga.ranga, Sauvignon Blanc, 2010
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Nantucket Bay Scallops, Citrus Pureé, Pea Greens, and Pistachios from Chef Jill Mathias of Carolinas (Charleston, SC) paired with ranga.ranga, Sauvignon Blanc, 2010
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Olive Oil-poached Pamlico Shrimp, Caroline Lump Crab, Six Week Peas, and Sunburst Tomatoes from Chef Ashley Christensen of Poole’s Diner (Raleigh, NC) paired with Arona, Sauvignon Blanc, 2010
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Olive Oil-poached Pamlico Shrimp, Caroline Lump Crab, Six Week Peas, and Sunburst Tomatoes from Chef Ashley Christensen of Poole’s Diner (Raleigh, NC) paired with Arona, Sauvignon Blanc, 2010
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Crispy Sweetbreads, Beech Mushrooms, Watercress, Palmetto Sweets, Sopressata, and Poached Egg from Chef Jill Mathias of Carolinas (Charleston, SC) paired with 3 Brooms, Sauvignon Blanc, 2010
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Duck Confit, Cauliflower, Hens Peck Dumplings from Chef Ashley Christensen of Poole’s Diner paired with Gisen South Island, Pinot Noir, 2008
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Duck Confit, Cauliflower, Hens Peck Dumplings from Chef Ashley Christensen of Poole’s Diner paired with Gisen South Island, Pinot Noir, 2008
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Fig Pudding, Graham Crackers, and Mascarpone paired with Feist Porto
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Charleston Wine & Food Festival Perfectly Paired Dinner. Chef Ashley Christensen of Poole’s Diner in Raleigh, NC; Chef Jill Mathias of Carolinas in Charleston, SC; and Owner Edmund Barker of Barker’s Marque Wines in Marblehead, MA
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Charleston Wine & Food Festival Perfectly Paired Dinner. Chef Ashley Christensen of Poole’s Diner in Raleigh, NC; Chef Jill Mathias of Carolinas in Charleston, SC; and Owner Edmund Barker of Barker’s Marque Wines in Marblehead, MA
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Charleston Wine & Food Festival Perfectly Paired Dinner - Charleston, SC
Photo: Antoinette Bruno | March 2012
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