Archive for Food and Wine
One of the most interesting aspects of the restaurant industry is pairing wine to food. The very complex matrix of understanding how they interact is really totally fascinating & compelling to say the least. I am so lucky to work with a group of chefs who are continuously churning out new foods. Here are some of the most recent–
“NEW AGE” KAISEKI MENU
JANUARY 28, 2014
Mekajiki Carpaccio–sesame oil-chive relish, chili pepper water vinaigrette, micro greens and truffle oil
Braised Island Tako–seaweed salad, yuzukoshu, shiso and yuzu vinaigrette
Marinated Island Papaya & Seared Foie Gras–green papaya, sweet Thai chili and Thai basil chiffonade
“Surf and Turf”
oxtail chawan mushi spoon & Kauai shrimp with Chinese five spice dust
On the Left, we have Sous Vide of Kuahiwi Beef “Poke”….& on the Right, Kampachi Roll-a-Tini, both from Hiroshi Eurasion Tapas (Chef John Iha & Doug Fujii respectively). The wine we chose is the Oroya, a dry, amazingly light & crisp white wine from Spain. This highly innovative wine is produced from 3 indigenous Spanish grape varieties & crafted by Japanese national Yoko Sato specifically with contemporary Japanese foods in mind. The wine’s innate minerality & citrus like edge just heigthened the foods, like a fresh squeeze of lemon would. We also loved how this wine was delicious, light bodied & gulpable by itself. Sadly, this wine is NOT produced any more.
Alexander was the founding chef/co-owner of the highly lauded Seven Hills restaurant on Hyde Street in the Knob Hill/Russian Hill cusp. 2 weeks ago, he left the restaurant & is now looking to open his own place. His food is contemporary Italian with real classic roots. Here is the menu & wine pairings of the night.
Crispy Polenta with seared Bay scallops & a chanterelles mushroom reduction
Last night, we did a wine & food pairing workshop for the staff down at Sansei Seafood Restaurant & Sushi Bar & DK Steakhouse featuring some of their more popular dishes. The intent was for each of the participants to walk away with a first hand experience of wine & food & therefore have more knowledge of the hows & whys, as well as more confidence on the subject.
At our VINO Restaurant, Chef/Partner Keith Endo has been churning out alot of small plates specials every night, just to have fun (& our customers greatly appreciate his work). This also gives us an opportunity to have fun pairing wines to the onslaught of these new dishes.
Fresh Razor Clams–with white wine, lemon, Italian parsley & a little butter
Here are some very interesting pairings we did with some of VINO Chef Keith Endo recent specials.
Monterey Sardines with San Marzano tomato sauce
2012 My Essential Rose–With tomato sauce, we look to pair really tasty, more ethereal styles of PINK wines. Because this dish specifically is about sardines, a more oily fish, we wanted something that was grown in more calcareous kinds of soil & done via very light direct press, which keeps the palate fresh & alive between bites. If you haven’t yet experienced this rose, we recommend you really keep an eye out for it. Grown in Aix down in Provence, France & produced from several grape varieties such as Cinsault & Grenache, it is remarkably fresh, delicious, light & completely refreshing.