If there's one thing our staff spends a lot of time doing, it's trying out different foods with different wines. We asked each of our staff members who picked wines for this months' selections to tell us their all-time favorite food and wine pairing. Each one is a sure-fire recipe for a good night!
Chad Watkins: Tarte Flambee (Alsatian white pizza with onion and bacon) with Riesling
Kathy Brindle: Chicken fajitas with New Zealand Sauvignon Blanc
Phil Unger: Bryan Flannery's roast rib cap with Pinot Noir
Thomas McGarry: Braised short ribs with an aged Hermitage
Rick Bedkowski: Pork chops with Cotes du Rhone. Maybe a little applesauce
Laura Moorin: Mushroom risotto with Barollo
Cathy Wilkes: Sauteed foie gras and huckleberries with Muscat de Beaumes de Venise
Ivonne Nill: Pedro Ximenez Sherry generously poured over good vanilla ice cream.
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