Dishes to Salute Gabrielle Hamilton
Grilled Marrow Bones with RosemaryLemon Bruschetta
Chris Cosentino uses the phrase God's butter to describe rich, decadent bone marrow. Here he serves it alongside grilled toasts rubbed with rosemary and lemon. For a more potent herbal flavor, singe the rosemary sprigs on the grill for a few moments before rubbing the toasts.
Thai Chile Bloody Marys
Fiery Moroccan Lamb Merguez
Pork Belly with Buckwheat Spaetzle and Collards
Roasted Sardines with Olives, Capers and Parsley
Chris Cosentino of San Francisco's Incanto is known for his offal dishes but a hearty fish like sardine, served whole, can also appeal to the nose-to-tail crowd. Cosentino pan-fries the omega-3-rich fish with an exhilarating mix of olives, capers, lemon zest, parsley and chiles. To make this more of a main course, he prepares a crunchy salad of artichokes and sunchokes to eat alongside.
Lemony Chickpea Salad
Calf's Liver with Spinach Salad, Croutons and Pine Nuts
Pairing Suggestion Though the Cabernet–Franc–based reds of the Loire Valley are virtually ignored in the United States, their berry–like flavor, medium body, and crisp texture are often more versatile with food than their heavier Bordeaux brethren. A Saumur–Champigny will be lovely here.