Grilled Squash Ribbons and Prosciutto with Mint Dressing
Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.
Pairing: Zesty Spanish sparkling wine: NV Castellroig Cava Brut.
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Trout with Warm Pine-Nut Dressing and Fennel Puree
Chef Way: David Bouley uses a mix of wild mushroom scraps to infuse the pine-nut sauce that tops his seared trout.
Easy Way: Home cooks can make a pine-nut dressing for trout, using dried porcini plumped in the microwave.
Pairing: Zesty, appley Oregon Pinot Gris: 2009 Bethel Heights Vineyard.
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Grilled Squid Salad with Arugula and Melon
"I try to use seafood that's from the bottom of the food chain, like squid, prawns and clams. It's cheaper and tastier," says Gjelina chef Travis Lett. "That's why we'll always have grilled squid on the menu."
Pairing: Bright, fruity Chenin Blanc: 2010 Dry Creek Vineyard.
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Kale-and-Scallion Negimaki
Pairing: Earthy, minerally Pinot Noir: 2009 Thierry Puzelat Touraine.
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