Nicolas Prieto
Grand Hyatt | New York | October 2018
FEATURED DISHES
Lobster Bisque, Roasted Fennel, and Lemon Cream paired with Chardonnay, Phillipe Chavy, Meursault, Burgundy, France, 2009
Pan-seared Diver Scallops, Clam Sauce, Bacon, and Sunchoke Chips paired with Albariño, Torres “Paso das Bruxas,” Rias Baixas, Spain, 2017
Duck Breast, Parsnip Purée, Turnips, and Huckleberry Sauce paired with Pinot Noir, Halleck Vineyard, “Three Sons Cuvée, Russian River Valley, Oregon, 2012
Pork Chop, Apple Purée, Brussels Sprouts, Bacon, and Natural Jus paired with Red Blend, Château Haut-Beausejour, Saint Estephe, Bordeaux, 2014
Photography by Caroline Hatchett
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