Pairing of the Day: June 20-24, 2011
"One thing I've learned as a chef is not to overfeed your customersa food coma is very unpleasant," says Charlie Parker of Plum restaurant in Oakland, California. This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.
Pairing: Fino Sherry: Gutiérrez Colosia Elcano.
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