Fahara Zamorano
Gwen | Los Angeles | March 2017
FEATURED PAIRINGS
Wagyu Tartare, Wasabi Greens, Shaved Bone Marrow, and Fennel-cured Egg Yolk paired with Champagne Larmandier-Bernier, Rosé de Saignée, Premier Cru
Sunchoke Custard, Pomegranate Gelée, Dungeness Crab, Brioche, Sturgeon Caviar, and Sorrel paired with Champagne Larmandier-Bernier, Rosé de Saignée, Premier Cru
Grilled Baby Gem Lettuce, Sauerkraut, Pickled Pearl Onions, Arugula, Carraway, and Buttermilk paired with Assyrtiko, Koutsoyannopoulos, Santorini, Greece, 2012
Tasmanian Ocean Trout, Beurre Blanc Aioli, Shiso Powder, Smoked Trout Roe, and Pumpernickel paired with Patrice et Pascal Lambert, Les Chenaies, Chenin Blanc, 2011
Steak au Poivre, Smoked Artichokes, and Black Trumpet Mushrooms paired with Aglianico, Tourasi, Riserva, 2006
Photography by Will Blunt
