Parag Lalit
Sixteen | Chicago | April 2018
FEATURED PAIRINGS
Nantucket Bay Scallops, Winter Citrus, Sourdough Croutons, Cabbage, Rutabaga, Celery Root, Truffle Vinaigrette, Octopus, Snail Caviar, Succulents, and Thyme Cream paired with Chardonnay, Norman Hardie, Biagra Peninsula, Ontario, Canada, 2014
Fluke Carpaccio, Coconut-Black Lime Gel, Radishes, Sesame Oil, Lime Juice, and Sea Salt paired with Albariño, Dona Luci, Rías Baixas, Galcia, Spain, 2016
Winter Dostalini with Foie Gras, Chestnut, and Nepitella Mint paired with Donnhoff Kreuznacher Krotenpfuhl, Kabinett Nahe, Germany 2016 Riesling
Wild Pheasant Breast, Beet Terrine, Buckwheat Purée, Puffed Buckwheat, Foie Gras Mousse, Red Verjus Gelée, and Pheasant Jus paired with Zinfandel Blend, Ridge Vineyards, "Dutcher Creek” Sonoma County, California, 2015
Photography by Caroline Hatchett
