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



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