Leslie Lamont
Leña Brava | Chicago | February 2018
FEATURED PAIRINGS
Pineapple Aguachile: Grilled Pineapple, Pineapple-Orange Broth, Morita Chile, Goat Cheese, Hazelnut Salsa Macha, Green Onions, and Micro Shiso paired with Riesling, Weingut St. Urbans-Hof, Piesport Kabinett, Mosel, Germany, 2016
Pan de Campo, Tuna, White Soy-Lime Vinaigrette, Avocado-Habanero Purée, Arugula, Uni, and Micro Shiso paired with Barbera, Casa de Piedra, Espuma de Piedra, Blanc de Noir, Valle de Guadalupe, Baja, Mexico
Mexicali Sweet and Sour Duck: Confit Duck, Apricot-Habanero Chamoy Glaze, Sweet Potato-Ginger Purée, Bok Choi, and Pomegranate-Habanero Pico de Gallo paired with Primitivo, Masseria Surani, Puglia IGT, Puglia, Italy, 2015
Arctic Char, Alubia Beans, Winter Spinach, Fish Broth, Tomatillo-Serrano Salsa, Bacon, Avocado, and Fish Broth paired with Sangiovese-Cabernet, Casa Magoni, Valle de Guadalupe, Baja, Mexico, 2015
Photography by Alexa Bendek
