Pairing of the Day: October 18-22, 2010

By Food & Wine
Updated March 08, 2017

1 of 5

Mixed Vegetable and Farro Soup

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Eataly's vegetable counter specializes in vegan dishes—specifically, vegan dishes that people might not suspect are vegan. One is this thick, hearty soup made with a colorful mix of carrots, peas, leek and onion. Mario Batali also adds borlotti beans and farro, which make the soup hearty enough to be a main course. The crunchy grissini on the side aren't vegan; they're sweetened with honey.

Pairing: Ripe, fruity Italian Sylvaner: 2009 Abbazia di Novacella.

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2 of 5

Mustard-Glazed Black Cod with Fingerlings and Chive Puree

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At Canlis, chef Jason Franey uses small Yukon Gold potatoes in this dish, but sliced fingerlings are great, too.

Pairing: Champagne: NV Jean Milan Canlis Cuvée.

Plus: F&W's Fish and Seafood Cooking Guide

3 of 5

Warm Wheat Berries with Tuna, Fennel and Olives

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For this Mediterranean-inflected salad, chef Seamus Mullen likes poaching fresh tuna or bonito in olive oil; store-bought fish jarred in olive oil works very well, too.

Pairing: Full-bodied Spanish white: 2009 Rafael Palacios Louro do Bolo Godello.

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4 of 5

Roasted Salmon with Oyster Mushrooms in Red Wine

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Jason Franey makes the most of the superb mushrooms that grow in the Pacific Northwest—for instance, pairing sautéed chanterelles with roasted salmon and figs in a red wine sauce. Since chanterelles are not always easy to find (and are expensive), oyster mushrooms are an ideal substitute.

Pairing: New world Pinot Noir: 2008 Hirsch Vineyards Lulu Canlis from Sonoma or 2007 Kooyong Massale from Australia.

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5 of 5

Grilled Skirt Steak with Salsa Verde

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Skirt steak, nicely marbled with fat, takes well to marinades, like this simple mix of herbs and garlic. Mario Batali accents the grilled meat with a sauce made with more herbs and garlic, plus capers and anchovies; he likes to make his salsa verde superthick.

Pairing: Italian beer: Birrificio Montegioco Rex Grue

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