Aaron Foreman
Table 6 | Denver, CO | November 2016
FEATURED PAIRINGS
Grilled Spanish Octopus, Warm Potato Salad, Celery Leaves, Pomegranate Molasses, Caesar Dressing, and Caper Berries paired with Pinot Gris, F.E. Trimbach Ribeauville, Alsace, France, 2010
Duck Confit, Mole, Masa Spaetzle, Cotija Cheese, Mushrooms, Spaghetti Squash, and Cilantro paired with Gamay, Gotten Brouilly, Pierre Colton, 2015
Roasted Pork, Pretzel Gnocchi, Gouda, Membrillo, Mustard Jus, and Beet Greens paired with Nebbiolo, Freisa, Neyret, Caves Coopératives de Donnas, Vallee d’Aposte, Italy, 2011
Butternut Squash Chewes Cake, Salted Sage Caramel, Candied Pecans, and Maple Mousse paired with Royal Tokaji, Tokaji Aszú 5 Puttonyos, Tokaji, Hungary 2009
Photography by Briana Balducci
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