Pairing of the Day: June 13-17, 2011
Scallops with Warm Tomato-Basil Dressing
Grilled Broccoli and Bread Salad with Pickled Shallots
"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much flavor without the need for butter." Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad.
Pairing: Crisp, light pilsner: Bitburger.
Spinach Fettuccine with Tangy Grilled Summer Squash
Balinese Grilled Chicken
Umami Burgers with Port and Stilton
Resist the urge to pile on any of the usual toppings—lettuce, tomato, ketchup. "The port is your condiment," explains Umami Burger's Adam Fleischman.
Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture.
Pairing: Malty brown ale: Brooklyn Brewery Brown Ale.