Food & Wine — Entrees

From Pre-Covid Travels Experiencing culinary delights while you travel, creates forever lasting memories. I had the pleasure of spending Valentine's Day with my wife while she was judging wines for Anivin in Paris, France this year. We treated ourselves to a private cooking session with a local chef using local market ingredients. This recipe was inspired by my recent trip, and check out my inclusion of a frying pan, Papiette (loose pocket) and tenderization process for the meat below. The Agrodolce brings a sweet and sour element by utilizing honey and vinegar.  For this longer cooked meat, we recommend a balanced...

Spring is always a great time to add vibrant colors of fresh seasonal produce to your dishes. This exciting recipe for Pasta Royale, serves up vivid warm hues of deep purple, bright yellow and fiery orange. With this recipe, the undercooked pasta is further cooked in a full bodied red to bring the unmistakeable flavor of wine right into the dish. Also, because you can't dine like royalty without a full chalice, we suggest pairing this dish with a lovely Rosé  to counterbalance the robust red wine flavors with fresh fruit flavors and a nice dry finish. Serves 4-6 people Pasta...

Some of the world's greatest wines are sweet. No, we are not referencing wines that have been altered with levels of sugar or halted fermentation to achieve sweetness. We are  talking about Sauternes, a golden colored, sweet French wine from the Bordeaux region. Drive about 25 miles southeast towards the Graves appellation, there are two neighboring sub-regions, Barsac and Sautneres.  These two regions are along side the Garonne and the Ciron tributary. The two rivers provide an unique microclimate along with the morning fogs and warm afternoons. The water of the Ciron is cooler than the Garonne, thus in the...

Fish and White wines have always been a classic pairing. Throw artichokes in the mix and it can create a tricky pairing. Luckily this artichoke crusted halibut has all the right seasonings to make this pairing work. A touch of panko, lemon zest and butter balances out the artichokes and creates a brightening array of flavors. Pair this dish with Chateau Jean Faux Bordeaux White.  Servings: 4Ingredients: 4 5 to 6 ounce fresh halibut fillets Salt and pepper to taste 1 14 ounce can artichoke heart in water drained and chopped 1/2 cup unseasoned panko 1 teaspoon very finely grated lemon...