Mia Van de Water
North End Grill | New York | September 2016
FEATURED PAIRINGS
Chicken Liver-Truffle Pate, Cranberry Compote, and Grilled Bread paired with Riesling, Alsace Grand Cru, Albert Mann, Furstentum
Arctic Char, Local Butter Beurre Blanc, Baby Carrots, Roasted Radishes, Purple Potatoes, and Baby Turnips paired with Chateau Pessac-Leogan, Chateau Carbonnieux
Duck a l’Orange, Pan-roasted Turnip, Pearl Onion, Pickled Beets, Orange Supremes, and Candied Orange Zest paired with Zinfandel, Nalle, California, 2015
Steak au Poivre, Shallot Confit, Brandy House “Game Sauce,” Creme Fraiche, Butter, Green Peppercorns, and Sea Salt paired with Syrah, Philippe Faurie, Cote-Rotie, France, 2014
PHOTOS: CAROLINE HATCHETT
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