First Course
Papas Bravas
Mixed Greens under Lemon-Leek Dressing
Main Course
Baked Sirloin on a Rosemary Potato Cake
Broiled Stuffed Tomatoes
Dessert Course
Stonecutter Bread Pudding
Wine Pairings: The shiraz was what I had in mind when I was designing this menu - the characteristic pepperiness will brighten many of the flavors and enhance the beef course beautifully. If you're not necessarily a shiraz fan, come packing a chianti - the balanced character of this classic red is timeless, and it will pair very well across this menu. For you white wine drinkers, a nice sauvignon blanc will be perfect - just make sure what you bring isn't overly dry - the thyme and rosemary in the main course are dry enough, so semi-sweets will even pair very well here.
Beer Pairings: The bock seems to be the king of beer selections this time of year, but I like to lean more into the porters and stouts, especially when the temperature starts to drop. If you can find offerings from the folks at Sammy Smith, anything you find will do very well here, as will most everything from the Young's brewery in Great Britain. The nice thing - the dessert tastes even more incredible with a nice caramel-flavored beer. Yum.
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