Northwest Cellars & Chef Magazine Food Pairing

Pairing food and wine is a highly esteemed long standing practice that, in certain contexts, is only trusted to professionals. In some of the top restaurants in the world, the head sommelier is on par with the head chef in terms of strategy and decision making. This...

Poulet a la Moutard + Serenade

(Chicken in Mustard Sauce) 1 1/2 large fry chicken cut up skin removed (about 3 pounds)2 cups dry white wine1/2 cup imported dijon mustard2 tablespoons olive oil, as needed1 tablespoon unsalted buttersalt and freshly ground pepper to taste2 medium onions,...

Caribbean Crusted Cod + 2011 Adagio

Caribbean Crusted Cod 10 Caribbean Cod portions10 C. citrus salad15 C. jicama slaw Citrus Salad:Zest of 3 limes2 C. lime sections5 C. orange sections3 C. grapefruit sections∏ cup shallots, diced3 T. lemon juice3 T. olive oil∏ t. salt Jicama Slaw:1 large bulb jicama,...