Pairing of the Day: September 19-23, 2011
Spicy Tonnarelli with Clams
Grilled Squash Ribbons and Prosciutto with Mint Dressing
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.
Pairing: Zesty, appley Oregon Pinot Gris: 2009 Bethel Heights Vineyard.GO TO RECIPE
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.GO TO RECIPE