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Kevin Gillespie often serves this simple bean salad over thinly sliced tomatoes. "They act like a plate underneath," he says.
Pairing: Citrusy Pinot Gris: 2009 Sineann
GO TO RECIPEMatt Neal had never made ratatouille before he opened Neal's Deli. He took the recipe from his father, the legendary Southern chef Bill Neal, and used it as the basis for his own version. Neal cooks the key ingredientseggplant, zucchini, bell peppers and onionseparately. "That way, I can make sure each vegetable cooks exactly how I want it; plus they won't steam in a big group all together," he says.
Pairing: Lightly-oaked Sauvignon Blanc: 2008 Star Lane or 2009 Brander
GO TO RECIPEBill Bowick, co-owner of Charleston's Sugar Bakeshop, created this impressive recipe to use the treasured Bundt-cake pan that Leigh Magar got from her great-grandmother. Leigh served the cake at her grandmother's 92nd birthday party.
Pairing: Dry sparkling wine: NV Thibaut-Janisson Blanc de Chardonnay or 2006 Domaine Carneros Brut Vintage Cuvée
GO TO RECIPEAt Abattoir in Atlanta, chef Joshua Hopkins uses Sharifi's saffron and Aleppo pepper in this decadent, Carolina-style shrimp with rice that would qualify as a stunt-double for shrimp 'n' grits.
Pairing: Oaked Chardonnay: 2008 Linden or 2008 Barboursville Reserve
GO TO RECIPE