Elisa Terrazas

A.O.C. | Los Angeles | March 2017


FEATURED PAIRINGS


Chicken Liver Crostini, Pancetta, and Frisee paired with Paul Bara, Brut Reserve, Grand Cru, Champagne, France, NV

Asparagus, Parmesan Pudding, Morels, and Pea Tendrils paired with Cabernet Franc, Lang and Reed, North Coast, California, 2013

Arroz Negro, Squid, and Saffron Aioli paired with Habit, Gruner Veltliner, Santa Ynez, California, 2015

Spiced Lamb Chops, Okra, Toasted Cashews, and Ginger Sambal paired with PSI, Peter Sisseck, Ribera de Duero, Spain, 2013


Photography by Will Blunt



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