Razor Clams, Grilled Pork Tongue, Butternut Squash, Frisée, Cockles, and Pork-Clam Jus paired with Mauzac/Pinot Blanc/Chardonnay Le Berceau, Blanquette de Limoux, Languedoc, France
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Razor Clams, Grilled Pork Tongue, Butternut Squash, Frisée, Cockles, and Pork-Clam Jus paired with Mauzac/Pinot Blanc/Chardonnay Le Berceau, Blanquette de Limoux, Languedoc, France
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Razor Clams, Grilled Pork Tongue, Butternut Squash, Frisée, Cockles, and Pork-Clam Jus paired with Mauzac/Pinot Blanc/Chardonnay Le Berceau, Blanquette de Limoux, Languedoc, France
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Sea Scallops, Golden Raisin Agridulce, Cauliflower, Romanesco, and Oven-dried Tomatoes paired with Chenin Blanc, Ken Forrester's FMC, Stellenbosh, South Africa, 2010
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Sea Scallops, Golden Raisin Agridulce, Cauliflower, Romanesco, and Oven-dried Tomatoes paired with Chenin Blanc, Ken Forrester's FMC, Stellenbosh, South Africa, 2010
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Sea Scallops, Golden Raisin Agridulce, Cauliflower, Romanesco, and Oven-dried Tomatoes paired with Chenin Blanc, Ken Forrester's FMC, Stellenbosh, South Africa, 2010
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Rabbit Pot au Feu and Rabbit Liver Mousse paired with Azienda Agricola, Le Ragnaie Chianti Colli Senesi, Tuscany, Italy, 2009
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Rabbit Pot au Feu and Rabbit Liver Mousse paired with Azienda Agricola, Le Ragnaie Chianti Colli Senesi, Tuscany, Italy, 2009
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Rabbit Pot au Feu and Rabbit Liver Mousse paired with Azienda Agricola, Le Ragnaie Chianti Colli Senesi, Tuscany, Italy, 2009
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Rabbit Pot au Feu and Rabbit Liver Mousse paired with Azienda Agricola, Le Ragnaie Chianti Colli Senesi, Tuscany, Italy, 2009
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Hudson Valley Magret Duck Breast, Baby Carrots, Beet, Figs, Plums, Confit Fingerling Potatoes, Honeycrisp Apples, Lacinato Kale, Pears, and Brussels Sprouts paired with Primitivo Quiles, Raspy, Tinto Brut, Alicanté, Spain, 2004
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Hudson Valley Magret Duck Breast, Baby Carrots, Beet, Figs, Plums, Confit Fingerling Potatoes, Honeycrisp Apples, Lacinato Kale, Pears, and Brussels Sprouts paired with Primitivo Quiles, Raspy, Tinto Brut, Alicanté, Spain, 2004
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Hudson Valley Magret Duck Breast, Baby Carrots, Beet, Figs, Plums, Confit Fingerling Potatoes, Honeycrisp Apples, Lacinato Kale, Pears, and Brussels Sprouts paired with Primitivo Quiles, Raspy, Tinto Brut, Alicanté, Spain, 2004
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Chef Townsend Wentz of McCrossen’s Tavern – Philadelphia, PA
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Chef Townsend Wentz of McCrossen’s Tavern – Philadelphia, PA
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Sommelier Lauren Harris of McCrossen’s Tavern – Philadelphia, PA
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Sommelier Lauren Harris of McCrossen’s Tavern – Philadelphia, PA
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McCrossen’s Tavern – Philadelphia, PA
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McCrossen’s Tavern – Philadelphia, PA
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McCrossen’s Tavern – Philadelphia, PA
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McCrossen’s Tavern – Philadelphia, PA
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McCrossen’s Tavern – Philadelphia, PA
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Chef Townsend Wentz and Sommelier Lauren Harris of McCrossen’s Tavern - Philadelphia, PA
Photo: Shannon Sturgis | November 2012
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