Etinosa Emokpae

SOMMELIER
Written By Nicole Borden

Walnut Street | Philadelphia | March 2019

FEATURED DISHES


Chicory Salad, Goat Cheese, Pomegranate, Cider-Truffle Vinaigrette, Pistachio, and Grains paired with Cabernet Franc, Thibaud Boudignon, Rosé, Anjou, Loire Valley, France, 2016

Squid Ink Mafaldine, Arrabbiata Sauce, Rock Shrimp, and Calabrian Chiles paired with Trollinger, La Boutanche, Wurttemberg, Germany, 2017

Mushroom Tortellini, Brodo, and Parmesan paired with Nebbiolo, Azienda vitivinicola F.lli Ioppa, Colline Novaresi, Piedmont, Italy, 2015

Roasted Hake, Sunchoke Purée, Sunchoke Chips, and Lobster Jus paired with Albarino, Bodegas y Viñedos Raúl Pérez, Atelier, Rias Baixas, Galicia, Spain, 2016


Photography by Jaclyn Warren

Nicole Borden
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