What Chefs Know Best: Lessons from the Pros
“Wine is to barbecue what pickled ginger is to sushi—a palate cleanser,” says Adam Perry Lang, owner of Daisy May’s BBQ USA in New York City and author of the cookbook Serious Barbecue. “I like to drink crisp Riesling with my meat, like the 2007 Chateau Ste. Michelle Eroica.”
Plus: F&W’s Grilling Guide
MAD GENIUS TIPS VIDEO
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.