Restaurant Recipes - Dinner Entree
Created by SimonPearceRestaurant
Created by SimonPearceRestaurant
Maple Miso Glazed Salmon
With warm spinach salad, smoked bacon and maple vinaigrette
With warm spinach salad, smoked bacon and maple vinaigrette
Created by admin
Created by admin
Created by admin
Butternut Squash Risotto
roasted cipollinis, toasted pistachios, black kale, shaved parmesan
Wine Suggestions:
The sweetness and roasted flavors of the butternut squash and cipollinis would work well with a full bodied white, perhaps something made from the white Rhone grapes – Marsanne, Grenache blanc, Roussanne. If you want to drink red with this try a more “earthy” Pinot Noir or stick with the red Rhone grapes of Grenache, Mourvedre and Syrah. One could always enjoy a glass of Riesling with this because, as we like to say around here - “Riesling goes with everything!”
Matching the food of an area to a wine from the same area usually results in a very successful combination. The best Italian wine match up here then should be something from the northern part of the country – Piedmont, Veneto, Alto Adige. For white try a fuller bodied, richer Pinot Grigio (yes, they’re out there – Pinot Grigio is not all light and fruity!). How about a Barbera for a red, perhaps with a light chill on it if you’re doing this in the summer?
roasted cipollinis, toasted pistachios, black kale, shaved parmesan
Wine Suggestions:
The sweetness and roasted flavors of the butternut squash and cipollinis would work well with a full bodied white, perhaps something made from the white Rhone grapes – Marsanne, Grenache blanc, Roussanne. If you want to drink red with this try a more “earthy” Pinot Noir or stick with the red Rhone grapes of Grenache, Mourvedre and Syrah. One could always enjoy a glass of Riesling with this because, as we like to say around here - “Riesling goes with everything!”
Matching the food of an area to a wine from the same area usually results in a very successful combination. The best Italian wine match up here then should be something from the northern part of the country – Piedmont, Veneto, Alto Adige. For white try a fuller bodied, richer Pinot Grigio (yes, they’re out there – Pinot Grigio is not all light and fruity!). How about a Barbera for a red, perhaps with a light chill on it if you’re doing this in the summer?