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Wine Pairing Thoughts Sought

Frodnesor | May 21, 2008 07:39 AM

Doing a group dinner where the cooking will be in an "alta cocina" style - assume that the flavor profiles of the dishes will largely be true to the originals, but that the technique, form and presentation will be messed around with (menu is sort of a "some of my favorite things" revisited). I am not the chef so suggestions to tweak the menu or the dishes will not be particularly helpful. Restaurant has graciously agreed to waive corkage so I'm sizing up my cellar for options, and welcome suggestions from the always eager group here. We will have a large enough group to do a different wine with each course. Here are the concepts each dish will be based on ->

- New Orleans BBQ shrimp
- Japanese sake don (salmon over furikake rice)
- Serrano ham & accomaniments
- Pasta carbonara
- "Tournedos" of smoked duck
- salad w/ sweet cornbread and pork cracklings
(cheese course & desserts still up in the air at this point)


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