This slightly spritzy wine goes well with a variety of foods like Maple Glazed Ham, Souvlaki, a dessert that has almonds, coconut cream pie, salmon and crab. I personally love it with Chef Scott Drewno’s Chile-Pork Wontons and Chef Chris Newsome’s Ginger-Lime Shrimp Salad.
Blazing Roasted Mussels and Shrimp Skillet + A Lively Torrontes
Located in the canal walk in the Venetian Hotel, Las Vegas, Taqueria Canonita restaurant is a favorite of mine for their spicy Mexican Soul Food. Bringing to mind the authentic marketplace taquerias of Mexico, the menu is a creative blend of the rustic new casual concept that offers guests an unforgettable, “true taste of Mexico.”
Tips for Tasting at a Winery
All of the answers plus etiquette tips can be found in my ”Tips for Tasting at a Winery” video. You’re going to love this easy to follow instructional guide .
Cafe Champagne’s Vegetable Paella and 2010 Viognier
Today’s pairing is a vegetarian version of paella. Chef Steve Pickell says, “We’re building flavors throughout this vegetable-only version.” It’s a gorgeous dish, fit for any table any time of the year.
Creamy Northwest Seafood Stew and 2010 Kristian Story Chardonnay “Los Carneros”
I think you’re going to really enjoy the following recipe for Northwest Seafood Stew. You should be able to find all the ingredients in your local farmers market, better supermarkets like Whole Foods or Bristol Farms, or your local fish store. Like Chef Adam, think and buy locally whenever you can.