Kate Sombat
Tusk | Portland, OR | September 2017
FEATURED PAIRINGS
Classic Hummus with Dukkah: Tehina, Paprika, Cumin, and Nuts, Seeds, and Olive Oil paired with Tibouren Rosé Cru Classé, Clos Cibonne, Côtes de Provence, France, 2015
Celery, Radishes, Grapes, Jimmy Nardello Peppers, Apricots, Feta, Crunchy Seeds paired with Dafnios Vidiano, Douloufakis, Crete, Greece, 2016
Tomatoes, Peaches, Nectarines, Tomatillos, Shiso, Peanuts, and Green Peppercorns paired with Sancho Panza Fiana, Il Tufiello, Campania IGT, Italy, 2014
Crispy Bread: Oxtail, Jalapeños, Herbs, Fermented Kohlrabi, Lime paired with local “Minuit” Syrah, Ciel Du Cheval Vineyard, Hundred Suns, Red Mountain, Columbia Valley, WA, 2015
Photography by Megan Swann
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