A former Greek philosophy professor, Abe Schoener of The Scholium Project in Suisun Valley, California, has a cult following for his experimental methods. One of Schoener's famous wines is The Prince in His Caves, a Sauvignon Blanc he ferments on its skins, then ages in oak. Wine director John Locke of Soif in Santa Cruz, California, thinks the luscious, funky wine is best with funky flavors, like in the citrusy soy sauce here.
Pairing seafood with cheese used to be a culinary taboo, but chefs like Matt and Kate Jennings of the forthcoming Townsman in Boston are debunking that rule. "My family loves meaty tuna with sweet-tart plums and the salty bite of shaved Parmesan," Matt says. "Use albacore, but if you have trouble finding it, striped bass or bluefish works beautifully."