Dean Fuerth
Betony | New York | September 2016
FEATURED PAIRINGS
Mushroom Gelée, Herbs, and Sherry Vinegar paired with Pedro Ximénez, Solera 1922 Amontillado Sherry, Bodegas Toro Albalas, Jerez, Spain
Cole Slaw: Fresh and Fermented Watermelon Radish, Korean Radish, Lime Radish, Heirloom Carrots, and Chives paired with Riesling, Bellwether, Sawmill Vineyard, Lake Seneca, New York, 2014
Fluke Carpaccio, Wasabi, and Basil paired with Moschofilero, Blanc de Gris, Domaine Tselepos, Arcadia, Greece, 2013
Artichoke, Lovage, and Ramps paired with Rotgipgler, Anninger, Weingut Stadlmann, Thermenregion, Austria, 2014
Foie Gras Terrine, Black Trumpet Powder and Crisps, Maldon Sea Salt, and Mushroom Duxelles Brioche paired with Chardonnay/Savignan, Vieux Macvin du Jura, Jean-François Ganevat, Jura, France
Buckwheat Noodles, Black Garlic-Morel Dashi, and Puffed Buckwheat paired with Walnut Brandy, Noix du Pays d’Oc, Distillerie Laurent Cazottes, Villeneuve-sur-Vère, France
Milk-Fed Pig Head, Nduja, Tarragon-Spinach Purée, Turnips, Tarte Flambée, Boudin Blanc, and Dijon Mustard paired with Ramisco, Colares Tinto, Adega Viuva Gomes, Estremadura, Portugal, 1996
Pretzel Tuile, Caramel Custard, Pretzel Ice Cream, and Vanilla paired with White Muscat, The Massandra Winery, Yalta Coast, Ukraine
PHOTOS: MEGAN SWANN
