Matching food with wine, third in a four-part series from the 2013 “Perfect Pairings” series created with The Painted Chef Catering at The Grotto in Mt. Adams, anchored in the principle of place: terroir. Pairing food and wine…simple, right? Chicken goes with white wine, beef goes with red. Cheese is great with anything. Easy! For…
Month: August 2013
Fruits of the Vine
Sugar on a tomato? Yuck!! It’s fruit, for sure, but honestly, that’s a worse idea than making a butter and sugar sandwich on white bread!! (So Midwestern, so first grade…) Chefs, I totally get it. Sugar cuts acidity, especially in sauce/salsa, and even more importantly adding sugar can harmonize flavors and texture if the tomato’s…